Recipe ingredients
- About 3 cups soft, southern wheat flour or all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups plus 1 tablespoon solid vegetable shortening
- 1 to 1 1/4 cups milk
- 3/4 teaspoon fresh lemon juice
Recipe method
- Preheat oven to 400 degrees F. Lightly grease 2 baking sheets.
- In medium bowl, combine 3 cups flour, baking powder and salt with a fork.
- Cut shortening into 1-inch cubes. Add shortening cubes to flour mixture.
- Using your fingertips, work shortening into flour mixture until it resembles coarse cornmeal.
- Add 1 cup milk and lemon juice. Using a wooden spoon, gently stir mixture just until all flour is moist and dough is slightly sticky.
- If additional milk is necessary, stir in 1 tablespoon at a time. Turn out dough onto a heavily floured surface.
- Pat out dough into a flat circle about 8 inches in diameter.
- Flour surface of circle. Roll out to a 1/2-inch thick rectangle.
- Fold pastry in half. Line up corners. Re-flour surface as necessary.
- With open edge at your right, roll out pastry and fold as before for a total of 4 times.
- When 4 folds have been completed, roll out pastry to 1/2-inch thick.
- Using a 1 1/2-inch biscuit cutter, cut out biscuits. Place biscuits on greased baking sheets.
- Bake in middle of preheated oven until biscuits have risen and are light golden brown, 10 to 12 minutes. Serve hot.
Other biscuit recipes:
New Orleans luncheon biscuits recipe
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