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Recipe1M+
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Powdered cream for shelf-stable cooking — sauces, baking, camping
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Powdered cream for shelf-stable cooking — sauces, baking, camping
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preheat oven to 450 degrees fahrenheit. in a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; mix well. with a fork or pastry cutter, cut the shortening into the dry mixture until the mixture resembles coarse cornmeal. make a well into the center of the bowl, and add the milk, stirring until the dough follows the fork around the bowl. flour a flat surface well, and place the dough on top of it. sprinkle the flour on top of the dough, and knead five times. form the dough into a disc. with a rolling pin, roll the dough until it is a half-inch thick. with the biscuit cutter of your choice (i use a three-inch cutter to make large biscuits), cut out the biscuits. place the biscuits into a greased iron skillet or sheet pan. brush the top of the biscuits with one tablespoon of melted butter. pop the biscuits into the oven for 12-14 minutes, or until golden brown. brush the biscuits with the remaining melted butter; serve at once with your favorite butter, jellies, preserves, or meats. makes about 8-10 large biscuits.