By Chef Bingo Starr
More on Stanton Hall's Carriage House...
2 cups all-purpose flour 4 tsp. baking powder ¼ tsp. salt 1 tbsp. sugar 5 tbsp. vegetable shortening ¼ to 1 cup cold milk Preheat oven to 400˚F.
In a large bowl, sift together the flour, baking powder, salt and sugar. Cut the shortening in with 2 knives until the mixture resembles peas. Stir in the milk ¼ cup at a time until you have sticky dough.
Turn dough out onto a well-floured surface and knead as little as possible. Roll lightly to a ¼ inch thickness. Cut biscuits with a small (2-inch diameter) biscuit cutter or a clean, small open tomato paste can.
Spray a cookie sheet with non-stick baking spray or grease lightly with shortening. Place the biscuits with edges not touching on the prepared pan. Brush tops with milk. Bake at 400˚F until biscuits are puffed and slightly golden. Remove immediately, split and butter while hot.
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