Southern Biscuits

* Exported from MasterCook *

SOUTHERN BISCUITS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c Sifted, self-rising flour
1/2 c Lard or shortening
1 c Buttermilk

From "A Treasury or Southern Baking" by Prudence
Hilburn. HarperCollins; 1993.

Preheat the oven to 475'F. Lightly grease a baking
sheet.

Put the flour in a large mixing bowl. Make a well in
the center. Add the shortening (lard) and buttermilk.
Start working the flour into the milk and shortening,
squeezing the mixture through the fingers until a soft
dough is formed. This will be a sticky dough. Lift the
dough from the bowl and start folding, gently kneading
or pressing with the fingertips, and turning the dough
until it is no longer sticky. Pat the dough to a
thickness of about 1/2". Cut with a 2" biscuit cutter.
(Or instead, many Southern bakers prefer to pinch off
small portions of dough to make balls about 1 1/2" in
diameter. Roll balls in your palms, place on baking
sheet, and press with knuckles to flatten slightly.)
Place on baking sheet. If you want outside to be
crispy, the biscuits should be placed about 1" apart.
For a soft biscuit, place with edges touching. Bake
for about 8 minutes, until lightly browned. Best
served hot from the oven, with butter, if desired.



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