Yahoo! Thank you John! For anyone who is "biscuit challenged" this is the recipe. I gave up trying to make biscuits years ago but after seeing this recipe, decided to give it another try as my husband loves them. Lo and behold, Eureka, voila, etc. etc.......gorgeous, light, fluffy BIG biscuits. After reading all the reviews, and (a must) reading the article on this site for "Baking Powder Biscuits," I cut the dry ingredients and shortening together in the food processor, as suggested by one reviewer, and then turned that into a bowl and then added the milk. I then let the dough rest in the refrig for a few hours. When patting out the dough, (this is important) make sure it's no less than 1" thick. To cut the biscuits, I found that an empty 16 oz. can with a diameter of 3" was perfect for cutting. Cut straight down and pull straight up, don't twist or turn. This helps to achieve the height. I baked them in my great toaster oven as its temp is spot on. I've made these three times in the last three weeks and the results were perfect every time. Hope this helps some others who've had problems in the past.
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Yahoo! Thank you John! For anyone who is "biscuit challenged" this is the recipe. I gave up...