Instructions: Basic Biscuits:
Sift dry ingredients; rub in the shortening as lightly as possible with fingers until just blended. Have milk as cold as possible, mix with flour to form a soft dough. Mix with a flexible knife rather than a spoon, as the steel blade is colder than a spoon and also because the knife cuts and mixes more thoroughly. Turn out onto a well floured board; pat to 3/4" thick. Cut into rounds; put on a baking pan, being sure they do not touch. Bake at 425 degrees 12-14 minutes.

Sweet Rolls:
Make biscuits into a loaf; let raise. Roll out 1/4" thick; spread with a thick layer of butter, cover with sugar. Roll up and slice 1" thick. Let raise, bake at 350 degrees 20-25 minutes.

Cheese Biscuits:
Make Basic biscuits, adding cheese to the dough. Bake the same way.

Parker House Rolls:
Make biscuits except use 2/3 cup milk; add sugar. Roll out 1/3" thick, cut into rounds, brush with butter, crease across centers; fold in half. Bake as directed.

The chief requirements for "good biscuits" are:

1 A very soft dough, so soft as to be almost sticky.

2. Very little handling because manipulation destroys their lightness.

3. A very quick oven. If "biscuits" are not allowed to touch each other in the pan, they will be lighter and more delicate than when placed close together.

NOTES :

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