This is a great recipe. I've made many such recipes, but this is a winner. Usually, I do 1/2 cup of half-and-half to 3/4, with the remainder being water, instead of the milk -- I normally do not have milk. And, I also use butter rather than shortening. I measure out the ingredients -- mixing the sugar/salt/flour/baking powder, cutting the butter into smaller pieces, pouring the liquid into a measuring cup -- and place them all in the freezer. Whether making pie crust or biscuits, make sure you keep the ingredients cold prior to working with them. When mixing, cut the butter, then add liquid slowly, folding the ingredients. Place the mixture onto a floured surface, and fold and pat it down, rather than kneading it -- you do not knead biscuit dough, you need bread dough to develop gluten (linkages between glutenin and gliadin). Do not over work if you want light flaky biscuits. Lastly, cut the dough with something sharp, so the layers that you have made by folding the dough are allowed to expand, creating the lift needed for a light/big biscuits. If you use a twisting motion rather than a straight cut, you will cause the layers to adhere to each other.
Take-aways: keep ingredients cold; do not over work/knead/mix; cut with something sharp; place in an already hot oven
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This is a great recipe. I've made many such recipes, but this is a winner. Usually, I do 1/2...