Self-rising flour is an excellent thing to have on hand and these are dandy little biscuits, just the thing to make a rather spartan soup supper feel more soulful and satisfactory.
2 cups self-rising flour
4 tbl butter, veg shortening, or lard
2/3 to 3/4 cup milk
Put oven rack in middle of oven and preheat to 500 degrees.
Place the flour in a mixing bowl and using your fingertips, rub the fat in quickly, leaving the mixture cool and powdery. Add a minimum amount of milk and stir in briskly with a fork. If dry particles of flour remain visible in the dough, gradually stir in the remaining milk.
Turn the dough out onto a lightly floured work surface and fold the dough over on itself several times. Pat the dough to a 1/2 inch thickness. Cut with a floured cutter. Press any scraps together; repeat.
Bake the biscuits for 10-12 minutes until well-risen and golden brown. Eat IMMIDATELY.
Subscribe to:
Post Comments (Atom)
1 comment:
This is basically my mom's recipe, so I've been eating them for years. They are WONDERFUL, but somehow I still can't seem to make them as well as she can...
buttermilk is delicious in biscuits, too.
Post a Comment