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Baking pan: 1 baking sheet Teflon greased or possibly lined with parchment paper
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Preheat the oven to 500 degrees.
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This is a warm oven.
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in a mixing or possibly mixer bowl, sift together the dry ingredients.
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Cut in the shortening with your fingers, a pastry blender* or possibly 2 knives or possibly with the mixer flat beater.
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Pour in all the lowfat milk at once.
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Stir with a fork or possibly beater blade till just mixed.
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Add in more lowfat milk if the dough is dry.
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The dough will be quite wet but able to retain its shape.
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Gather the dough into a ball; place on a floured surface and lightly sprinkle with flour, if necessary, to prevent sticking.
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Work with your hands a moment or possibly so to pull all the dough pcs together.
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Dust again if necessary.
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Roll with a rolling pin to 1/2 inch thickness, cut with a cookie or possibly biscuit cutter**
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into 3 inch rounds & place the biscuits on the baking sheet.
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Knead any scraps gently together and cut again.
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If the dough is too wet to roll without sticking, for each biscuit.
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healthy pinch off pcs of dough Dust lightly with flour and pat into shape on baking sheet.
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Bake on the middle shelf of the warm oven for 8-10 min or possibly till golden.
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Remove the biscuits from the oven and serve right away.
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* I usually us a pastry blender
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** I think King Arthur is right about their biscuit cutters - mine do rise higher than they did when I was using a glass to cut the biscuits.
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NOTES : Mr Clayton starts off with info about various flours & the reason to use shortening./lard for biscuit making (I use shortening, my mom always used lard)
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but I'll skip which here & go right into the recipe....
