All of the trick to making light, fluffy biscuits is in how you handle them: the less, the better. You can make these as drop biscuits (skip the rolling; drop batter by tablespoons, and bake); they're even better for the lack of handling.
Outside North America you might not know what "shortening" is. Use butter, margarine, copha, or lard. Vegetable shortening really is better for this recipe, but don't forget lots of butter to put *on* them.... I make these for study breaks. They disappear at an exponential rate....
Jean Marie Diaz Massachusetts Institute of Technology, Cambridge, Mass., USA Ambar@athena.mit.eduRecipe last modified: 27 Mar 87
Path: decwrl!recipes From: ambar@ATHENA.MIT.EDU (Jean Marie Diaz) Newsgroups: alt.gourmand Subject: RECIPE: Biscuits supreme Message-ID: <11697@decwrl.DEC.COM> Date: 25 Sep 87 03:10:20 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: MIT, Cambridge, Massachusetts, USA Lines: 76 Approved: firstname.lastname@example.org Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor.