Biscuit Basics

When making biscuits, make sure to use cold shortening and cut it into the flour using a pastry cutter or a fork. It is ready for liquid ingredients when the flour and shortening resembles sand.

Before you add your liquids, place the flour/shortening mixture in the refrigerator for 10-15 minutes to cool off.

Biscuit dough is sensitive, only mix in liquid ingredients long enough to form a ball. When you are ready to pat it out to cut out your shapes, turn it out onto a floured counter and press it gently into shape with your fingertips.

If you like softer biscuits, place them closer together. If you like dryer biscuits, place them at least an inch apart on the baking sheet.