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
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