Foolproof Biscuits

This recipe for biscuits is amazing. Tonight we had friends unexpectedly stop by for dinner and these were quick, easy and perfect to go with our roasted chicken, wild mushroom rice pilaf and salad. I have had terrible luck with biscuit making in the past, and these always turn out perfectly. The longer you let them rise, the better they are, but even putting them in the oven straight after mixing they are delicious.

INGREDIENTS:

2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt

1 tablespoon white sugar 1/3 cup shortening 1 cup milk

DIRECTIONS:

1.	Preheat oven to 425 degrees F (220 degrees C).
2.	In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
3.	Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
4.	Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.