2 cup All-Purpose Flour
1 tablespoon Baking Powder
½ teaspoon Salt
6 tablespoon Solid Vegetable Shortening, Cut Into Large Pieces
½ cup Whole Milk, Cold
2 tablespoon Whole Milk, Cold
2 tablespoon Country Style Dijon Mustard
Whole Milk

Preheat the oven to 400°F degrees.

Position the rack in the center of the oven. Lightly grease a large, heavy baking sheet.

Combine the flour, baking powder and salt in a food processor. Blend for 5 seconds. Add the solid shortening. Process until the mixture is crumbly (about 30 seconds).

Transfer to a large bowl. Whisk the first and second measures of milk with the mustard in a small bowl. Gradually pour the milk mixture over the flour mixture. Combine until just moist.

Turn the dough out onto a floured surface. Knead gently until the dough comes together. Roll out to a thickness of 1/2". Cut out rounds using a 2" cutter. Gather the scraps. Roll out to a 1/2" thickness and cut into additional 2" rounds.

Place 1" apart on the prepared baking sheet. Brush the biscuit tops with whole milk. Bake until light golden brown (about 14 minutes).

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