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Ingredients
- 2 c. all-purpose flour
- 1Â 1/2 tsp baking pwdr
- 1Â 1/2 tsp salt
- 2 Tbsp. butter cool
- 1/2 c. solid vegetable shortening cool
- 1 c. lowfat milk
Directions
- Preheat the oven to 400 degrees.
- In a large mixing bowl, combine the flour, baking pwdr and salt. Mix well. Add in 1 Tbsp. of the cool butter and the cool shortening and work it into the dry ingredients, using your hands, till the mix resembles coarse crumbs. Stir in the lowfat milk. The dough will be sticky.
- Dust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again.
- Turn the dough over and press it out to 1-inch thickness. Cut the biscuits, straight down, don't twist the cutter, with a 2 1/4-inch round cookie cutter.
- Heat the remaining Tbsp. of butter and add in to a 10-inch round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 min before baking. Bake till golden, about 15 min.
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