Southern Biscuits

Barbara Rodgers

By
@blrodgers

I started cooking buscuits when I was 9 years old. After 25 years of practice I entered my biscuits in the New Mexico State Fair and won a 1st Place Blue Ribbon in 1991. I think you will like them, too.


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Comments:

Serves:

8

Prep:

10 Min

Cook:

20 Min

Ingredients

2 c
self-rising flour
1/2 tsp
baking powder
1 c
regular milk
3/4 c
shortening
1 Tbsp
sugar

Directions Step-By-Step

1
Measure dry ingredients into a large mixing bowl. Cut in shortening until the flour has large texture balls.
2
Stir in 1 cup of the milk while mixing slowly until all dry mixture is absorbed. Save 1/4 cup milk. Dough will be slightly stiff.
3
Pour dough onto a floured surface. Knead gently until dough becomes soft and pliable. Do not need too long or biscuits will be tough. Roll into a 1/2 inch thick circle. Cut into rounds with a biscuit cutter or a regular juice glass.
4
Place biscuits into a cold, greased cast iron skillet or a stone baking sheet. Place biscuits so the edges barely touch. Brush the remaining 1/4 cup of milk on tops of biscuit. Bake in preheated 450 degree oven for 15 minutes.

About this Recipe

Course/Dish: Biscuits
Hashtags: #flour, #self-rising