Biscuit recipe for Cas

From the 30Sec WineAdvisor FoodLetter:

INGREDIENTS:
(Makes eight to 10 biscuits)
2 cups (480g) all-purpose soft wheat flour
3 teaspoons (15g) baking powder
1/4 teaspoon baking soda
1/2 teastpoon salt
2 1/2 tablespoons butter
2 1/2 tablespoons solid vegetable shortening
1/4 to 1/2 cup whole milk or 2% milk

PROCEDURE:
1. Preheat oven to 450F (230C).

2. Measure the flour into a bowl. Add the baking powder, baking soda and salt, taking care to measure the amounts precisely. Stir to combine.

3. Cut the butter and shortening into pea-size pieces and sprinkle over the dry ingredients. Then, using your fingers, gently work the shortening into the flour mixture - much like making pie crust - until the combined result resembles a pile of soft grains of rice.

4. Then add the milk, a little at a time. Use only as much milk as needed to bring the flour and shortening together in a soft dough. Stir gently, using a large rubber spatula, to combine the wet and dry ingredients; take care not to over-work the dough.

5. As soon as the dough has reached such a consistency that you can form it, use the spatula to scrape it into a ball-like round and turn it onto a floured dish towel on your work surface. Pat it out to about 1/2 inch thickness, and cut into rounds with a biscuit cutter (or a thoroughly cleaned soup can with both ends cut out). If you're feeling lazy, simply cut the dough into squares; the result will taste just as good. After you've cut as many rounds as you can, gently form the leftover scraps of dough into a roughly circular "cook's biscuit."

6. Place the biscuits close together on a baking sheet lined with parchment paper. Bake in the preheated oven for 10 to 14 minutes, until the tops are nicely browned.

Serve them as you like them, topped with butter or honey or molasses, a round of sausage or a few slices of bacon, a fried egg or even, if you must, milk gravy. If you're looking for a wine match this week, you're on your own!