Betty Crocker's Tips for Biscuits: Tip One: One secret to making flaky biscuits is thoroughly blending or "cutting in" the shortening and dry ingredients.Do not re-pat the dough down again because the air bubbles forming will make the biscuits flaky. When you pat the dough to ¾ inch thickness, the baking powder will already be activating the dough to rise. Also, I cannot emphasize enough to just lightly knead the dough 10 times over-kneading will produce a tough biscuit. Even if your baking powder is not expired, the biscuits will not rise if the baking powder has clumps inside the container. Also, the key to high-rise, flaky biscuits is having really fresh baking powder and not overworking the dough. To double, simply double all the ingredients. Every time that I make these, I always double this recipe. Bake 10 to 12 min or until golden brown.After cutting as many biscuits as possible, lightly press-don’t knead- the scraps of dough together to make 1 to 2 more biscuits. Place on ungreased cooked sheet about 1 inch apart for crusty sides, touching for soft sides (I prefer crusty sides). Place dough on lightly floured surface.Stir in milk until dough leaves side of bowl (dough will be soft and sticky). Cut in shortening using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs.
Sift flour, sugar, baking powder, and salt together in medium bowl.
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