On May 29, 8:37*am, zxcvbob > wrote:
> wrote:
> > On May 29, 9:15 am, George M. Middius > wrote:
>
> >> Polly Esther wrote:
>
> >>> If you don't have a pastry blender, you can just arm yourself
> >>> with two plain old table-setting knives (that won't cut much of anything).
>
> >> I did that a couple of times. Then I decided no more cutting-in until
> >> I got a food processor. Got a Cuisinart in 1984 or so and haven't
> >> looked back once.
>
> > Yep, the food processor will that have fat coated with flour the size
> > of peas with just a few pulses. *Food processors are niiiiiiiiiice.
>
> Last time I made biscuits I used butter instead of lard, and I shredded
> it with a box grater. *And I used White Lily flour. *I patted the dough
> out and cut into squares with a sharp knife, and rounded the corners
> with my fingers as I transfered them to the baking sheet. *The biscuits
> were so tender I think I should have kneaded (or rolled) them more to
> toughen them up, or used Yankee all-purpose flour. *You took one bite
> and they fell apart into crumbs -- but the crumbs were moist and tasted
> good :-)
>
> Bob

That's my method also- sometimes they look like puff pastry.