Ingredients:2 cups self rising flour
1/4 cup shortening
2/3 cup milk
Instructions:Heat oven to 450 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, cut shortening into flour with fork or pastry blender until consistency of coarse meal. Add milk; stir with fork until mixture leaves sides of bowl and forms a soft, moist dough. 1 to 3 T additional milk may be added to achieve desired consistency. Turn onto floured surface; gently knead ten times or until no longer sticky. Roll out 1/2 inches thick; cut with 2 inch floured cutter. Place on ungreased cookie sheet. bake at 450 degrees for 8 to 12 minutes or until light golden brown. 10 to 12 biscuits. Note: Keep dough wet for a light biscuit. For biscuits use "White Lily" it is a low gluten flour and for needed breads use bread flour because it is "high gluten"
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