| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads, To/from dai |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Self-rising flour |
| 1/4 |
c |
Shortening or margarine |
| 1/2 |
c |
Whole milk; or buttermilk (up to 3/4) |
INSTRUCTIONS
Preheat oven to 500F.
Place flour in a medium bowl. Add shortening and using pastry blender or
two knives, cut in until consistency of coarse crumbs. With a fork, blend
in just enough milk until dough leaves sides of bowl.
Turn out onto lightly floured surface and knead 10 to 12 strokes. Roll
dough out 1/2-inch thick. Shape with 2-inch cutter. Bake on ungreased
baking sheet (place biscuits 1-inch apart for crusty sides or almost
touching for soft sides) until golden, 8 to 10 minutes.
Variations: Increase milk to 1 cup. Drop biscuits by tablespoon onto
greased baking sheet or fill greased muffin cups two-thirds full.
Recipe by: Richmond Times-Dispatch
Posted to EAT-L Digest by Olukemi Quinn <quinno@ohsu.EDU> on Marcay,, h
10, 199
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