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Ingredients:
4 cups unbleached flour
2 teaspoons salt
8 ounces butter
8 ounces lard or vegetable shortening
1/2 cup ice water
1/2 cup cold milk
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Directions:
Mix the flour and salt together in a large bowl. Cut in the butter and shortening
until the texture is course as for piecrust. Pour in the water and milk and
stir until a dough forms. Knead several times on a lightly floured board
until the dough is smooth. Roll the dough into a rough triangle and beat
with a one-piece rolling pin or board. Fold the dough in half and beat again.
Continue beating and folding for 20 minutes until the dough is smooth and
blistered. Fold once more and roll to about 1/4-inch thickness. Cut with
a 1/2-inch ring dipped into flour (do not twist as you cut.) Reroll the scraps
and cut more biscuits. Put the biscuits onto a parchment paper lined or lightly
greased pan. Prick the top of each biscuit twice with the tines of a fork.
Bake at 400 degrees for 15 minutes or until golden-brown at the edges.
Serves 6 dozen. |