Many cooks claim to have the real "Southern" style biscuit recipe, but growing up this is how my mom from Alabama fixed her biscuits. I now make them the same way and my family won't have it any other way. They're even better with sausage gravy. The real secret is using White Lily flour and cold Crisco shortening.
prep time10 Min
cook time25 Min
Ingredients For southern style biscuits
white lily self-rising flour
How To Make southern style biscuits
Use a smidgen of Crisco to grease your 12" skillet.
Use a pastry knife to mix the flour and Crisco.
Add the milk and mix with a wooden spoon until you have a moist ball.
Place on a floured surface and roll to thickness that you would like. These biscuits will not rise much.
Use a biscuit cutter or a drinking glass to cut your biscuits to the size that you want.
Brush the tops with a dab of water (my grandmother use to brush the tops with bacon grease).
Bake for 20 to 25 minutes in a 350 degree oven; broil the tops for a brown crunch.
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