Ingredients
1 1/2 cups plus 1 tablespoon water
1 1/2 cups milk
4 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon sugar
1 teaspoon salt
1/4 cup shortening
1/4 cup butter or margarine, melted
Method
Sources
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Combine water and milk; stir well, and chill thoroughly. Combine flour, baking powder, sugar, and salt; stir well. Cut in shortening using a pastry blender until mixture resembles coarse meal. Add milk mixture, and stir with a fork until dry ingredients are moistened. Shape dough into a ball, and chill. Press chilled dough through a bread brake until air bubbles form. Repeat procedure for 30 minutes, folding dough each time to incorporate air between the layers. Roll dough to 1/2-inch thickness; cut with a 1 3/4-inch biscuit cutter. Place biscuits on lightly greased baking sheets. Prick biscuits with the tines of a fork, and brush with melted butter. Bake at 350° for 30 minutes.