Biscuits — Better than Drop

These are better than drop biscuits.  Why?  The finished biscuits are round and attractive… much prettier than the misshapen lumps that are known as drop biscuits.

Biscuits

2 1/2 cups AP flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
2 Tablespoons sugar
1 teaspoon fine sea salt
4 Tablespoons vegetable shortening, chilled & cubed

1 1/2 cups 2% milk, approximate

Preheat oven to 500 degrees F.

Sift all dry ingredients.  Use a thin bladed knife to cut shortening into flour.  When large pebbly pieces are equally distributed, finish cutting in with a pastry cutter.  Final crumbs should resemble fine gravel.  Stir gently until just barely combined.  The dough should be quite wet. (Similar to drop biscuit dough)

Pour dough onto well-floured board.  Dust with more flour and form into a large 1″ thick round.  Dust biscuit cutter with more flour and cut out biscuits.  Use a thin metal spatula to transport biscuits to parchment covered baking sheet.  Work quickly to form all of your biscuits.  Immediately place in 500 degree oven.  Bake for 6 minutes.  Reduce heat to 450 and bake for an additional 15-16 minutes.