Mother's Day Lunch

Here are a few of our favorite best-kept biscuit baking secrets:

• Use only chilled butter or margarine.
• Stir dry ingredients well to distribute the leavening agent.
• Mix the butter, margarine, or shortening and flour only until the mixture resembles coarse crumbs.
• Stir in the liquid just until moistened.
• Lightly knead the dough by folding and pressing; 10 to 12 strokes should be enough to distribute the moisture.
• Cut out as many as possible from a single rolling of the dough (additional rolling and flour will make them tough and dry). Cutting the dough into squares will eliminate the need to reroll it.
• Place biscuits or scones close together on the baking sheet for a soft crust; for a crispy crust, place them about 1 inch apart.
• Remove from the oven when top and bottom crusts are an even golden brown.
• Store in foil or a sealed plastic bag at room temperature for 2 to 3 days; freeze in heavy foil or air-tight container up to 3 months.
• Reheat foil-wrapped biscuits in a 300� oven for 10 to 12 minutes; reheat frozen biscuits for 20 to 25 minutes.