Yield: 20 Biscuits
|2 cups||All-Purpose Flour|
|1 tablespoon||Baking Powder|
|6 tablespoons||Solid Vegetable Shortening, Cut Into Large Pieces|
|½ cup||Whole Milk, Cold|
|2 tablespoons||Whole Milk, Cold|
|2 tablespoons||Country Style Dijon Mustard|
|\N \N||Whole Milk|
Preheat the oven to 400 degrees. Position the rack in the center of the oven. Lightly grease a large, heavy baking sheet. Combine the flour, baking powder and salt in a food processor. Blend for 5 seconds. Add the solid shortening. Process until the mixture is crumbly (about 30 seconds).
Transfer to a large bowl. Whisk the first and second measures of milk with the mustard in a small bowl. Gradually pour the milk mixture over the flour mixture. Combine until just moist. Turn the dough out onto a floured surface. Knead gently until the dough comes together. Roll out to a thickness of ½". Cut out rounds using a 2" cutter. Gather the scraps.
Roll out to a ½" thickness and cut into additional 2" rounds. Place 1" apart on the prepared baking sheet. Brush the biscuit tops with whole milk.
Bake until light golden brown (about 14 minutes). Serve hot.
Posted to EAT-L Digest 21 Jan 97 by Joel Ehrlich <Joel.Ehrlich@...> on Jan 21, 1997.