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Cook'n with Betty Crocker 
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Biscuits |
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Serves: 10 Print this RecipeUse Chef Pastry Mix (see below) in this recipe. 8 1/2 cups flour 1/2 cup sugar 1/4 cup baking powder 1 tablespoon cornstarch (to keep mixture dry) 1 tablespoon salt 2 cups vegetable shortening solid * See note below. 3/4 cup milk 3 cups Chef Pastry Mix * Measure dry ingredients into a large bowl; mix well. Sift mixture into another large bowl. With a pastry blender; cut in shortening until mixture resembles cornmeal. Store in an airtight container in a cool dry place up to 3 months. Heat oven to 450° F. Add milk to mix; stir 25 strokes. Knead on lightly floured board 10 times; roll out to 1/2 -inch thickness. Cut into rounds with a floured 2 1/2 -inch biscuit cutter. Place on ungreased cookie sheet. Bake for 10 minutes or until golden brown. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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