2 cups self rising flour 2/3 to ¾ cup milk or buttermilk ¼ cup shortening
measuring cup and leveling off). Cut in shortening until like coarse crumbs. Blend in just enough milk with fork until dough leaves sides of bow. (Too much milk makes dough too sticky to handle; not enough milk makes biscuits dry.) Knead gently on lightly floured surface 10 to 12 strokes. Roll dough about ½" thick. Cut without twisting cutter. Bake on ungreased baking sheet (1 inch apart for crusty biscuits; almost touching for soft sides) at 500, for 8 to 10 minutes. Serve at once. Makes about 12 2 inch biscuits. Note: For tender biscuits always handle dough gently and use as little extra flour for kneading and rolling as possible.
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Your White Lily "Light" Biscuits is ready. Buon appetito!
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