This is pretty much the same recipe I've used for 30 years except I simplified it by using self-rising flour instead of the flour, baking powder, and salt. Key to success is how "moist" the dough is after you add the liquid to the flour/shortening. You learn over time not too dry and not too wet, but a little too wet is better. Dry dough requires too much handling & makes tough biscuits. Gently "folding" the liquid & dry together till combined works well for me. Sometimes the dough is so moist I use a floured egg turner to gently scoop it over during kneading it. Also, liked grated cold butter as suggested instead of less healthy shortening. Even tried "I can't believe it's not butter". Turned out great!
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This is pretty much the same recipe I've used for 30 years except I simplified it by using...