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Biscuits




Source of Recipe


Shirley


Recipe Introduction


Serves 4 to 6

The secret of these biscuits is the steam produced by a moist dough and baking the biscuits up against each other.

Preheat oven to 475. Set a rack in center of oven.


List of Ingredients




Blend together in a bowl:

1 1/2 cups white lily self-rising flour,
OR 1 cup other brand self-rising flour and 1/2 cup granulated flour (i.e.Wondra or shake and blend), plus 1/2 teaspoon baking powder
1 tablespoon sugar
1/4 teaspoon salt

Work in with finger tips:

3 tablespoons shortening

Add and stir with a spoon until just mixed - dough will be wet and gooey:

3/4 cup buttermilk
1/2 cup heavy cream

Recipe




For shaping and baking:
Spray 8-inch cake pan with non-stick spray. Have 1 cup regular flour in a pie plate. Spray an ice cream scoop with non-stick spray . Scoop up biscuit dough and drop in flour.

Sprinkle with flour and roll in flour. Shake off excess and shape into a tall round. Place in cake pan. Continue process until all dough is used, pressing biscuits snugly next to each other. Brush bicuits with melted butter. Bake about 15 to 18 minutes, or until golden brown.