Southern Biscuits
Source of Recipe
Moms Menu Plan
List of Ingredients
Yield: 12 Biscuits
2 cups Self-Rising Soft Wheat Flour *
1/4 cup vegetable shortening
2/3 to 3/4 cup milk (or buttermilk)
Recipe
Preheat Oven: 450° Place flour in mixing bowl. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Blend in just enough milk with fork until dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead gently 10 to 12 strokes. Roll out dough 1/2-inch thick. Cut with 2-inch biscuit cutter dipping cutter into flour between cuts. Press cutter straight down without twisting for straight-sided,
evenly shaped biscuits. Place biscuits on ungreased baking sheet 1 inch apart for crusty biscuits or with sides almost touching for soft-sided biscuits. Bake for 8 to 10 minutes until golden brown. *Use soft wheat flour (Like White Lily Flour), never use bread flour. Solid vegetable shortening, like Crisco makes the tenderest biscuits but
vegetable oil can be used. Don't over knead dough or biscuits will be tough. Biscuit-making was/is a southern tradition.
Many southern women still "roll" biscuits in their hand. This is an art in itself and takes some practice. Start with the above ingredients. Cut the shortening into the flour with a pastry cutter or a fork. (Can also be done with fingers but be warned, it's quite messy). Add the milk until a soft ball forms. Dough should be formed into a ball but not wet. Knead a few times in flour. Pinch off a small lump of dough with floured hands. Place in palm
of one hand. Roll gentle with the other hand, cupped gently over dough. Use sight pressure and roll dough as though it's very fragile. When wrinkles are removed place in greased pan and pat slightly with fingers. Continue until all dough is used. Do not roll more than necessary as it will make the biscuits tough. A few wrinkles on the bottom is okay. A little practice will produce light, tender biscuits. Enjoy!
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