Have you ever delved into trying out a new biscuit recipe hoping for light and fluffy and getting only heavy and hockey puckey?
Its enough to make a girl/guy cry.
Well, thing is most of these recipes have one thing in common...and it guarantees a bad biscuit every time.
Too much fat.
Yep, I said it.
Usually, Im asking you to not be afraid of the shortening/butter/lard/etc.
But, in this case, Im asking you to back off.
Too much of the wrong kind of fat will load down your flour and baking powder and not allow the fluffiness to come through.
You like how I get all technical?
Stop me if Im going over your head with all these mathematical terms.
I share because I care...what you'll need:
~2 c. ap flour
~1 Tb. baking powder
~1/4 tsp. baking soda
~2 tsp. sugar
~1/2 tsp. salt
whisk together and add:
~2 Tbs. shortening
cut shortening into the flour mixture with a pastry blender until it looks like a fine meal of sorts.
then mix together:
~2/3 c. half and half or cream
~1 tsp. white vinegar
I let this sit a minute until the cream clots up a bit, then add to the bowl.
If the dough is still crumbly and dry add some more cream a tablespoon at a time.
I usually end up adding 1-2 more Tbs.
Working quickly and gently, pat into a disk 1" thick on a floured working surface and cut out biscuits using a metal biscuit cutter.
Please don't use a glass, the rim is too thick and it will smash the edges, keeping your biscuits from rising correctly.
Bake at 400*F for about 15-18 minutes.
I bake mine just until they are cooked through, not necessarily golden cuz I like em as soft as possible.
Light, fluffy, perfect.