|All purpose flour||4 Cup (64 tbs)|
|Shortening||2⁄3 Cup (10.67 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Ice water||1⁄2 Cup (8 tbs)|
Combine flour and salt, mix well.
Cut in shortening with a pastry blender until mixture resembles coarse meal.
Add milk and ice water, stirring until dry ingredients are moistened.
Turn dough out onto a lightly floured surface.
Beat with a rolling pin or mallet for 20 to 30 minutes or until blisters appear in dough, folding dough over frequently.
Roll dough to 1/4-inch thickness, cut with a 1 1/2-inch biscuit cutter.
Place on ungreased baking sheets, prick each biscuit 3 times with the tines of a fork.
Bake at 325°F for 20 to 22 minutes or until biscuits are very lightly browned.