These are the perfect accompaniment to soups and salads.
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
Heat 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
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.