Sharon's Biscuits

Every cook should have a plain biscuit recipe committed to memory, and this is about as pared-down as it gets: five ingredients, one bowl, and twenty minutes start to finish. No buttermilk, no eggs, just flour, baking powder, salt, shortening and milk.

The whole game is in the handling. Cut the cold shortening into the flour until it’s in small bits, because those little pockets of fat are what steam apart in the oven to make the biscuits flaky and tall. Add the milk gradually and mix just until the dough comes together, then knead it only a few times. Overworking develops gluten and gives you hockey pucks instead of fluffy biscuits.

Pat the dough a full inch thick rather than rolling it thin, so the biscuits rise high. And when you cut them, press the cutter straight down without twisting. A twist seals the edges and stops them from rising.

Split one hot and slather it with butter, jam, or sausage gravy.

Kitchen Tips

• Keep the shortening and milk cold so the fat stays in distinct pieces. That’s the secret to flaky layers.
• Don’t twist the biscuit cutter. Press straight down and lift, or you’ll pinch the edges shut and the biscuits won’t rise.
• Set the biscuits close together on the sheet so they support each other and climb taller.

Variations

• Brush the tops with melted butter the moment they come out of the oven for a soft, golden finish.
• Stir in a cup of shredded cheese and a pinch of garlic for cheese biscuits.
• Swap the milk for buttermilk, adding a pinch of baking soda, for extra tang and lift.