Southern Cloud Biscuits
rec.food.recipes/Joel Ehrlich (1997)
Yields 20 Biscuits

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
6 tbsp solid vegetable shortening, cut into large pieces
1/2 cup whole milk, cold
2 tbsp whole milk, cold
2 tbsp country style Dijon mustard
whole milk

Preheat the oven to 400 degrees.
Position the rack in the center of the oven.
Lightly grease a large, heavy baking sheet.
Combine the flour, baking powder and salt in a food processor.
Blend for 5 seconds.
Add the solid shortening.
Process until the mixture is crumbly (about 30 seconds).
Transfer to a large bowl.
Whisk the first and second measures of milk with the mustard in a small bowl.
Gradually pour the milk mixture over the flour mixture.
Combine until just moist.
Turn the dough out onto a floured surface.
Knead gently until the dough comes together.
Roll out to a thickness of 1/2-inch.
Cut out rounds using a 2-inch cutter.
Gather the scraps.
Roll out to a 1/2-inch thickness and cut into additional 2-inch rounds.
Place 1-inch apart on the prepared baking sheet.
Brush the biscuit tops with whole milk.
Bake until light golden brown (about 14 minutes).
Serve hot.