Our family loves these flaky biscuits with corn chowder, but they go so well with any soup or stew. We are even known to eat these as a snack--my husband likes them with honey; the boys and I prefer a dollop of homemade blueberry freezer jam.
Mile High Biscuits
6 cups flour
9 tsp. baking powder
1 1/2 tsp. cream of tarter
5 tbs. sugar
2 tsp. salt
1 1/2 cup shortening
2 cups milk
1. Preheat oven to 450 degrees. Sift dry ingredients, then cut in shortening until mixture resembles course crumbs.
2. Make a well in the center and add milk; stir just until combined. Add more milk, a small amount at a time, if needed.
3. Turn out on a lightly floured surface and knead just until dough forms. With a rolling pin, roll the dough to about 1" thickness and cut with 2" floured biscuit cutter.
4. Bake on a baking sheet for 10-12 minutes or until golden brown.
Notes: For light, flaky biscuits handle the dough as little as possible. Using a twisting motion with the cutter while cutting out the biscuits will prevent the biscuits from rising as high.