These are perfect to go with gravy. I'll post that elsewhere. This recipe works for me at a mile of elevation. If you are at a different elevation, you may want to adjust it. I will post some suggestions to help later. I really recommend egg washing these. That gives them a beautiful golden brown top. But be sure not to drip the egg wash down the sides because that can seal the layers and they won't puff properly. This recipe is for half the amount of the Gisslen recipe and will feed 6 people easily.
Ingredients
All purpose flour 1#, 4 oz. (Because pastry flour is hard to find)
Salt ½ oz.
Sugar 1 oz.
Baking powder 1 oz. (you will need more at lower altitudes)
Shortening and/or butter 8 oz.
Milk 13 oz.
1 egg beaten with ¼ cup milk or water for washing the tops
Instructions
Preheat oven to 400F.
Sift the flour, salt, sugar and baking powder into a metal or glass bowl.
Cut the fat into cubes about ¼ inch. Toss in the flour, then using your fingers, crumble the fat into the flour.
Add the milk slowly and mix by hand into a sticky mass.
Mold into a flattish square and turn out onto a lightly floured surface. Roll out into a long rectangle and fold in half. Turn 90 degrees, roll out into a rectangle again and fold again. Repeat this 4 times. You can do this more for more layers, but working the dough will make each layer tough. Roll out to about ½ inch thick and use a round cutter. DO NOT use a glass like your grandma did. This seals the edges and will prevent the biscuits puffing up. You can also make square or triangular biscuits. This will prevent scraps, which become tough as you re-roll them.
Place the cut biscuits on a dry sheet pan about ½ inch apart. Brush with the egg wash, being careful not to get it on the sides. Bake for 15-20 minutes until puffed and cooked through.
2.2.8
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