Rachel'S Famous Homemade Biscuits

• 2 cups self-rising flour
• 7 tablespoons Crisco shortening (r)
• 3/4 cup milk (Rachel recommends a little less than 3/4 cup)

1. Place the flour and shortening in a large bowl.
2. Using a pastry cutter, a fork, or your fingers, mix the flour and shortening into pea-sized morsels.
3. Add the milk to the flour and shortening mixture and combine, using a fork. Mix a minimum number of strokes, or for for about 15 seconds.
4. Place the dough onto a hard surface sprinkled liberally with flour.
5. Using floured hands, knead the dough a few times. Do not over-knead.
6. Sprinkle the dough with flour and, using a rolling pin, roll it out to the desired thickness, thin for crispy biscuits and thick for more doughy biscuits.
7. Use a cookie cutter cut out the biscuits and place them on an ungreased cookie sheet about 1 inch apart. Keep the cookie cutter well-coated with flour to prevent sticking.
8. Remaining dough can be used to make stickies (Recipe #.).
9. Bake at 450* for 12 to 13 minutes or until golden brown.

flour, shortening, milk

Taken from www.food.com/recipe/rachels-famous-homemade-biscuits-221642 (may not work)