Instructions: "I came across a tip from a well known pastry chef. He said that if you want to get a high rise then freeze your butter and then grate it. I tried this with my biscuit recipe. I use mostly solid crisco shortening so I froze both the shortening and the butter and then grated them directly into the flour. With a spoon I turned the flour every minute or so so I would not be grating shortening on top of shortening and thereby creating a huge clump. It really did work well and the biscuits rose even more than they normally did."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.