Preheat oven to 425F. Combine the flour, sugar, baking powder and salt. Cut shortening into the flour mixture until it resembles coarse crumbs akin to the consistency of corn meal. Stir in milk. Mix dough until it pulls away form the bowl. Dough should be sticky. Turn dough onto a floured work surface and knead for about 15 to 20 turns. Pat or roll out dough to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush excess flour off the biscuits and place on an ungreased baking sheet. Bake at 425F for 13 to 15 minutes.
The dough can also be prepared several hours and up to a day ahead of time. If so, turn dough out onto aluminum foil that has been either floured, lightly buttered, or lightly sprayed with cooking spray. Roll up foil until it is sealed and refrigerate. Don't be surprised if your biscuits rise even higher because the baking powder has had more time to act in the dough. Be Patient with yourself. You may have to make a few batches before you get desired results (desired results = huge mongo biscuits). Results will improve as you develop your own system. Makes 6-7 grand size rolls
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|Serving Size: 1 Serving (77g)|
|Recipe Makes: 6|
|Calories from Fat: 74 (26%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 5mg||2 %|
|Sodium 187.1mg||6 %|
|Potassium 81.6mg||2 %|
|Total Carbohydrate 46.1g||14 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 44.5g|
|Protein 5.6g||8 %|
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Calories per serving: 283
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