I think this is probably because there's not that much milk in any individual biscuit serving or you can always substitute regular milk with fat-free or lowfat lactose-free milk. More importantly, milk provides a great texture for baked goods, it helps to keep them soft and moist. I regularly use milk for bread, dinner rolls, cakes, muffins, pancakes, and, of course, biscuits.
4 cups flour
2 tablespoons sugar
6 teaspoon baking powder
2 teaspoons salt
1 cup shortening
1 1/2 cup milk (or substitute with low-fat, fat-free, or lactose free milk)
- Preheat oven to 450 degrees.
- Mix all of the dry ingredients (flour, sugar, baking powder, salt) together.
- Cut the shortening into the flour mixture. This can be done by repeatedly cutting the shortening into small peices with two butter knives or a pastry cutter. In the end the shortening should be cut into pea sized balls and coated in the flour mixture.
- Finally, add the milk and mix until the dough is slightly sticky.
- Knead about 8 or 10 times, just enough to stick everything together. Do not over knead. The kneading will provide the layers so the biscuits can be split open nicely.
- Roll out the dough on a lightly floured surface so that it is about 1/2 inch thick. Cut out the biscuits with a circular cookie cutter. Be careful not to roll the dough too thin, the best biscuits with lots of soft layers are usually a little bit thicker.
- Put the biscuits on a cookie sheet and bake for about 10 minutes. Keep an eye on them because they bake very quickly and oven temperatures may vary.