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Home Made Biscuits
Mom always told me to
use White Lily flour and it has worked for me.
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2 cups White Lily® Enriched Bleached Self-Rising Flour
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1/4 cup Crisco® All-Vegetable Shortening
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3/4 cup buttermilk or 2/3 cup milk
Instruction
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HEAT oven to 450°F.
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PLACE flour in large bowl. Cut in shortening with pastry old fashion
way with fingers. Add buttermilk until right consistency.
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TURN dough onto lightly floured surface. Knead gently 5 to 6 times,
just until a smooth dough is formed. Roll dough into a 7-inch circle
that is 3/4- to 1-inch thick. Cut out 7 to 8 biscuits using a
floured 2-inch biscuit cutter or glass (which I use, I used a wine
glass for years and mom use to tease me about drinking wine in the
mornings). Place on baking sheet, about 1-inch apart. (For softer
biscuits, arrange so that edges almost touch.) Shape dough scraps
into a ball. Pat out until 3/4-inch thick. Cut out additional
biscuits.
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BAKE 8 to 10 minutes or until bottoms are golden brown, then place
oven on broil until tops are golden brown. Do not walk away or
biscuits will burn.. Remove from oven. Brush with butter, if
desired, or as I do butter each biscuits with a pat of butter.
GARLIC CHEESE DROP BISCUITS:
Stir in 1 cup shredded Cheddar cheese before adding milk. Drop by
rounded tablespoonfuls onto prepared baking sheet. Bake as directed
above. Combine 1/4 cup melted butter and 1/4 teaspoon garlic powder.
Brush on warm biscuits. |
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