Difference between revisions of "Quick Feathery Southern Biscuits"
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<ref>"World Recipes Y-Group" http://Groups.Yahoo.Com/Group/World_Recipes</ref>[[Category:Buttermilk Recipes]] | <ref>"World Recipes Y-Group" http://Groups.Yahoo.Com/Group/World_Recipes</ref>[[Category:Buttermilk Recipes]] | ||
[[Category:Self-rising flour Recipes]] | [[Category:Self-rising flour Recipes]] | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
Latest revision as of 15:38, 31 March 2012
Biscuits - Quick Feathery Southern
- 2 Cups self-rising flour
- 1/4 Cup shortening (or margarine)
- 1/2 Cup milk -- or buttermilk, (up to 3/4)
Preheat Oven to 500f.
Place flour in a Medium Bowl. Add shortening And Using Pastry Blender or TwoKnives, Cut in Until Consistency of Coarse Crumbs. With a Fork, Blend InJust Enough milk Until Dough Leaves Sides of Bowl.
Turn Out Onto Lightly Floured Surface And Knead 10 to 12 Strokes. RollDough Out 1/2-Inch Thick. Shape With 2-Inch Cutter. Bake on Ungreased BakingSheet (place Biscuits 1-Inch Apart For Crusty Sides or Almost Touching ForSoft Sides) Until Golden, 8 to 10 Minutes.
Variations: Increase milk to 1 Cup. Drop Biscuits by Tablespoon OntoGreased Baking Sheet or Fill Greased Muffin Cups Two-Thirds Full.
Enjoy.
References
- ↑ "World Recipes Y-Group" http://Groups.Yahoo.Com/Group/World_Recipes
