Now you can see why I said I was skeptical, as was gottabedapan. I even went back and did a rough calculation of the baker's percents for the Crisco and butter and got a total of a bit over 9%. That didn't seem high enough but since I don't bake biscuits I couldn't tell for sure. It is rather funny though .
Well, now that you mention it, the shortening seemed on the low side to me, too. Most of my biscuit recipies call for 1/3 c shortening per 1 c apf. I've got a biscuit recipe that uses both baking powder and yeast that calls for 1/2 c shortening to 2 1/2 c flour, which works out to 5 3/4 Tbs for 2c flour, which is about 25% more than burn8 used. (It also calls for 1/4 c water and 3/4 c buttermilk.)
And before you ask: yes, I have
tried if as a pizza crust. As to whether it was any good, let's just say it makes a heckuva tasty biscuit and leave it at that.