| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
16 |
Servings |
INGREDIENTS
| 2 |
c |
Self-rising flour |
| 1/2 |
ts |
Baking powder |
| 1 |
tb |
Veg. shortening |
| 2 |
tb |
Margarine |
| 1/3 |
c |
Buttermilk |
| 1/3 |
c |
Whole milk |
INSTRUCTIONS
Preheat oven to 450 degrees. Sift flour and baking powder into bowl. Cut in
the shortening and margarine until mixture resembles course cornmeal.. Fill
measuring cup with buttermilk, whole milk and enough water to make 3/4 cup.
Make well in center of dry ingredients; pour in liquid. With hands, mix
lightly and quickly to form dough moist enough to leave sides of bowl. Turn
out onto a lightly floured surface and knead gently 6-7 times, working
dough into a large ball. Pinch off portions of dough for desired size of
biscuit. Keep fingers dry by dipping into dry flour frequently. Press
slightly to flatten and place on a greased baking sheet. Bake for 12 to
15 minutes.
Recipe by: Sema Wills, Savannah, Ga. Posted to TNT - Prodigy's Recipe
Exchange Newsletter by ksmith3001@juno.com (Katherine L Smith) on Aug 14,
1997
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”