These biscuit really are great. *Quick cooking lesson from the Culinary Institute of America.* Mix biscuits as directed but leave out the shortening until the very end. Form a very dry dough and then put thumbnail sized pieces of shortening in the dough. Fold it in thirds over the shortening, roll it out slightly, fold into thirds again and roll... Repeat this process about 5 times. Finally, roll it out to about 1/2 inch thick and then cut out the biscuits very close together. Re-roll the scrap in the same way, then put the biscuits on sheet trays or cookie sheets, brush on an egg wash and then bake. Rotate the sheet tray about halfway through and finish baking. The biscuits will be light, fluffy, and shiny.
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These biscuit really are great. *Quick cooking lesson from the Culinary Institute of America.*...