2 c All-Purpose Flour
1 tb Baking Powder
1/2 ts Salt
6 tb Solid Vegetable Shortening,
-Cut Into Large Pieces
1/2 c Whole Milk, Cold
2 tb Whole Milk, Cold
2 tb Country Style Dijon Mustard
Whole Milk
Preheat the oven to 400 degrees. Position the rack in the center of the
oven. Lightly grease a large, heavy baking sheet. Combine the flour, baking
powder and salt in a food processor. Blend for 5 seconds. Add the solid
shortening. Process until the mixture is crumbly (about 30 seconds).
Transfer to a large bowl. Whisk the first and second measures of milk with
the mustard in a small bowl. Gradually pour the milk mixture over the flour
mixture. Combine until just moist. Turn the dough out onto a floured
surface. Knead gently until the dough comes together. Roll out to a
thickness of 1/2″. Cut out rounds using a 2″ cutter. Gather the scraps.
Roll out to a 1/2″ thickness and cut into additional 2″ rounds. Place 1″
apart on the prepared baking sheet. Brush the biscuit tops with whole milk.
Bake until light golden brown (about 14 minutes). Serve hot.
Yields
20 Biscuits