Having been raised in the south, I love biscuits. Biscuits with butter, biscuits with sausage or bacon, and the ultimate breakfast food, biscuits and gravy. One of my favorite childhood memories is helping my mom make biscuits. Recently, I found a recipe that I liked, tweaked it a bit (okay, a lot) and they are delicious. Sorry mom, these are even better than yours!
The photos are courtesy of my good friend Keith. He has some really nice shots of Lexington landmarks in his blog, The Horrible Photographer.
2 1/4 c. unbleached all purpose flour
3 1/2 tsp baking powder
1/2 tsp salt
1/2 c softened butter
1/4 c. vegetable shortening
1 c. + 1 T milk
Reserve the extra tablespoon of milk in a separate container. Preheat oven to 425° F. Sift together flour, salt, and baking powder into a large mixing bowl. Cut butter and shortening into flour mixture using a fork or pastry cutter until it forms a crumbly mixture. Add one cup of milk, mixing just until all ingredients are combined. On a floured surface, gently pat or roll out dough, double over and roll to desired thickness (~ 1- 1.5 inch is my preference). Cut biscuits with a floured biscuit cutter or drinking glass. Place in a baking pan with sides barely touching. Brush reserved milk over the tops of biscuits. Bake at 425° F for 20-25 minutes. Yield: 7-8 biscuits, depending on dough thickness and size of biscuit cutter.