Southern Biscuits
Yield: 12 Biscuits
2 cups Self-Rising Soft Wheat Flour *
1/4 cup vegetable shortening
2/3 to 3/4 cup milk (or buttermilk)
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!
Graphics
by Graphics Garden
