1. Making Biscuits

2. Sifting
-Using a sifter or a strainer, sift flour, baking powder and salt.
-The purpose of this is to make the flour finer, and thoroughly mix the dry ingredients.

3. Cut shortening
Using a pastry blender cut the shortening into the flour.(two knives may be used)
The shortening is coated with flour as you cut it. This will make the biscuits flaky
The mixture should be cut until the pieces are the size of small peas

4. Make a Well
Using a spoon make a hole or “well” in the center of the flour.
Pour milk into well
Stir with a fork, quickly until the dough leaves the side of the bowl

5. Kneading Turn dough onto a lightly floured surface, dough will be soft
Using a very small amount of flour gently knead the dough with fingertips strokes

6. Purpose of kneading To develop the gluten structure
Gluten is the strong elastic strands that trap the gas in a baked product

8. Roll dough
Roll dough with a rolling pin, or pat to ½ inch thick

9. Cutting dough Dip cutter in flour Cut straight down
Gently cut, do not twist

10. Baking Bake in a hot oven-450 degrees for 10-12 minutes
Always bake on the center rack

11. Perfect Biscuit Golden brown crusty top High sides
Break open, soft and flaky

12. Variations Pinwheel, roll with cinnamon and sugar
Cheese, roll with shredded cheese and bacon
Whole wheat, increase baking powder
Buttermilk