1) Whisk together the flour, yeast, sugar, salt, and baking powder.
2) Add the shortening, mixing till evenly crumbly.
3) Add the butter, mixing till roughly combined. Pea-sized bits of butter can remain.
4) Add the milk, mixing till just combined. The dough will be quite wet.
5) Transfer the dough to a well-floured work surface, and quickly and gently pat it into a 7" diameter, 1"-thick circle.
6) Use a 2" round biscuit cutter to cut 16 biscuits. Place them close together on a lightly floured or parchment-lined tray or baking sheet. Cover with lightly greased plastic wrap or the cover of your choice, and allow the biscuits to rest at room temperature for 1 hour.
7) After an hour, cover the biscuits with plastic wrap, and place the pan in the freezer for at least 1 hour. Overnight is fine. Alternatively, biscuits can be frozen up to 2 months.
8) When ready to bake, preheat the oven to 400°F.
9) Remove the biscuits form the freezer, remove the plastic, and space them on a lightly greased or parchment-lined baking sheet.
10) Bake the biscuits for 16 to 18 minutes, till they're golden brown.
11) Remove from the oven, and brush with melted butter, if desired.
Yield: 16 biscuits.
We're terribly sorry to hear that you were so unhappy with these biscuits. I can think of a few things that may have happened, my initial concern being perhaps the type of yeast you used, but if you could give our Baker's Hotline a call at 1-855-371-2253, we'd love a chance to figure our what went awry in your biscuit bake. Happy Baking! Jocelyn@KAF