2 c All-Purpose Flour
1 tb Baking Powder
1/2 ts Salt
6 tb Solid Vegetable
Shortening, Cut Into
1/2 c Whole Milk, Cold
2 tb Whole Milk, Cold
2 tb Country Style Dijon
Preheat the oven to 400 degrees. Position the rack in the center of
the oven. Lightly grease a large, heavy baking sheet. Combine the
flour, baking powder and salt in a food processor. Blend for 5
seconds. Add the solid shortening. Process until the mixture is
crumbly (about 30 seconds). Transfer to a large bowl. Whisk the first
and second measures of milk with the mustard in a small bowl.
Gradually pour the milk mixture over the flour mixture. Combine until
just moist. Turn the dough out onto a floured surface. Knead gently
until the dough comes together. Roll out to a thickness of 1/2". Cut
out rounds using a 2" cutter. Gather the scraps. Roll out to a 1/2"
thickness and cut into additional 2" rounds. Place 1" apart on the
prepared baking sheet. Brush the biscuit tops with whole milk. Bake
until light golden brown (about 14 minutes). Serve hot.