Friday, August 5, 2005

Southern Biscuits

Tall, light and fluffy, and in the oven in less than 5 minutes.

2 cups White Lily Self Rising Flour (the flour DOES make a different on this)
1/4 cup lard
2/3 to 3/4 cups buttermilk

HEAT oven to 500°F. Coat baking sheet with no-stick cooking spray. MEASURE flour into large bowl. Cut in lard with pastry blender or 2 knives until crumbs are the size of peas. Blend in just enough milk with fork until dough leaves sides of bowl. TURN dough onto lightly floured surface. Knead gently 2 to 3 times.  (no more) Roll dough to 1/2-inch thickness. Cut using biscuit cutter or small juice glass. Place on prepared baking sheet 1 inch apart for crisp sides or almost touching for soft sides. BAKE 8 to 10 minutes or until golden brown. >

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I started this blog so the child I gave up for adoption could get to know me, and in turn, her children, as well as share stories for a family that lives too far away. So please keep it friendly, kid safe, and open to discussion, not criticism. This is my home. You can live in yours as you wish, but this is my place.

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