Tender, Flaky Biscuits

I learned many things in the six years I spent at Southern Living magazine. Making tender, flaky biscuits has to be one of the tastiest. They're easy to prepare and who wouldn't love to have these for breakfast?

While cornstarch may seem like an odd ingredient, since I don't use buttermilk or cream I needed something to help tenderize the biscuits.  If you like the acidic twang that buttermilk gives, try adding 1/4 teaspoon cream of tartar to the flour mixture.  

3 cups (12 3/4 ounces) all-purpose flour
1/4 cup cornstarch
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
1/3 cup vegetable shortening
1 cup (8 ounces) water
1/4 cup dairy-free margarine, melted 
Kosher salt 

 

Preheat oven to 425°F. 

Mix together the dry ingredients. Add shortening and cut in with a pastry blender or two knives. Add water and mix until a soft dough is formed. 

Pat dough to 3/4-inch in thickness. Cut with a biscuit cutter or 3-inch round cutter.  Brush with half of the melted margarine and sprinkle with salt.  

Bake 15 to 20 minutes or until biscuits are golden brown. Brush with remaining margarine and serve warm.