| 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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