INGREDIENTS

INSTRUCTIONS

Note: A low-protein Southern flour like White Lily if possible, but
any self-rising will work.  Arrange oven rack slightly below center of
oven. Coat 1  (8-inch-round) cake pan with cooking spray. Preheat oven
to 425  degrees. In large mixing bowl, stir together self-rising flour,
sugar  and salt. Work shortening in with fingers until no large lumps
remain. Gently stir in cream. Stir in buttermilk until dough  resembles
cottage cheese. (It should be a wet mess. If you are not  using
low-protein Southern flour, this may require more than 1 cup
buttermilk.) Spread all-purpose flour (not self-rising) in a plate or
pie pan. With about 2-inch ice cream scoop or spoon, place 3 scoops
dough well apart in flour. Sprinkle flour over each. Flour your  hands.
Turn 1 dough ball in flour to coat, pick it up, gently shape  it into a
round, shaking off excess flour as you work. Place in  prepared pan.
Continue to scoop, shape and coat each dough ball with  flour. Place
ball right against its neighbors until all dough is  used. Bake for 20
to 25 minutes, until lightly browned. Brush with  melted butter. Invert
onto a plate, then back onto another. With  knife or spatula, cut
quickly between biscuits to make them easy to  separate. Serve
immediately, and butter them while they're hot.  Yields About 12
biscuits.  Recipe Source: St. Louis Post-Dispatch - 10-19-1998 From
Shirley O.  Corriher  Formatted for MasterCook by Susan Wolfe -
vwmv81a@prodigy.com  Converted by MM_Buster v2.0l.

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”

Nutrition (calculated from recipe ingredients)
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Calories: 237
Calories From Fat: 102
Total Fat: 11.6g
Cholesterol: 26.4mg
Sodium: 388.5mg
Potassium: 78.4mg
Carbohydrates: 28.9g
Fiber: <1g
Sugar: 5.2g
Protein: 4.1g