INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 475 and spray an 8-inch round cake pan with the nonstick
cooking spray.
2. Combine self-rising flour, soda, salt and sugar in a medium mixing bowl.
With you fingers or a pastry cutter, work the shortening into the flour
mixture until there are no shortening lumps bigger than a big pea.
3. Stir in the buttermilk and let stand 2-3 minutes. This dough is so wet
that you can not shape it in the usual manner.
4. Pour the cup of all-purpose flour onto a plate or pie tin. Four your r
hands well. Spoon a biscuit-size lump of wet dough into the flour and
sprinkle some flour over the wet dough to coat the outside. Pick up the
biscuit and shape it roughly into a soft round. At the same time, shape off
the excess flour. The dough is so soft it will not hold it's shape. As you
shape each biscuit, place it in the pan. Push the biscuits tightly against
each other so that they will rise up and not spread out. Continue shaping
biscuits in this manner until all the dough is used. To make a large batch
of biscuits in a hurry, spray a medium small (2-inch) ice cream scoop with
nonstick cooking spray. Cover a jelly roll pan with the all-purpose flour.
Quickly scoop the biscuits onto the four, sprinkle with flour and place in
small pans.
5. Brush the biscuits with melted butter and bake just above the center of
the oven until lightly browned, 15-20 minutes. Cool for 1 or 2 minutes int
he pan, then dump out and cut the biscuits apart. "Butter 'em while they're
hot!" Split the biscuits in half, butter or spread with a flavored butter,
and eat immediately.
Recipe by: CookWise, Shirley Corriher pp. 77-8
Posted to MC-Recipe Digest V1 #804 by Sue <suechef@sover.net> on Sep 25,
1997

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