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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