Recipe By Daniel McLaughlin
The trick to great biscuits is keeping the cooking fat as cold as possible. You want all those little bits of butter solid when they enter the oven, so when they cook it slowly melts giving you beautiful buttery flakes. The other trick is not to over work the dough. Kneading creates more gluten bonds which is fine if youre making pizza dough, but you want biscuits to have a beautiful crumble.
While Im giving lectures on quality ingredients, youll notice this recipe calls for shortening. Before you write me emails warning me of the nutritional dangers, this is NOT the hydrogenated transfat filled Crisco. This is organically raised and harvested, expeller-pressed palm oil. It has less saturated fat than butter, and because its vegetable based it has zero cholesterol. Like I said, these could fit my gluttony month as much as my budget month, but theyre delicious and I had to share them.