Buttermilk Breakfast Biscuit
Preheat oven to 425-F
3 and 1/2 cups Gold Medal all purpose flour and I/2 cup cornstarch, SHIFTED together
2 cups Crisco vegetable shortening (solid lard form)
2 cups buttermilk or whole milk. (If using whole milk instead of butter milk, add 1 teaspoon white vinegar mixed in with it)
Shift flour and cornstarch in a large bowl.
Make a center hole and add shortening, pour in milk, using clean hands: with one hand, squish shortening and milk breaking up the shortening. Mix flour in a dough with hand. If too wet add some more flour in small amounts
Roll out dough (about ½ inch thick) on floured tin foil.
Cut with biscuit cutter dipping the cutter in flour then twist it,
lay parchment paper on baking sheet, add biscuits and bake at 425-F for 20 minutes or slightly longer until tops are lightly golden color.