Recipe by cookiedog
This is from Shelda Green and the San Jose Mercury News Sept. 13, 2006. Green shared a few of her family secrets. First, she pats out the dough on a floured opened brown grocery bag to save on clean up time. Secondly, her family rolls the biscuits thinner, then stack the two circles before baking so that it is easier to add a pat of butter to the finished biscuits. This recipe only uses 3 ingredients which I usually have on hand.
Top Review by 3KillerBs
These came out very well -- making rolled and cut biscuits nearly as easy as drop biscuits. But the directions are a bit scanty. I ended up using the steel blade to cut the butter into the flour before adding the milk and cut my biscuits about 3 inches across. The must be meant to be smaller because they took about 10 minutes instead of 6. All that butter is pricey, but worth it for a special, Sunday brunch.
- 2 1⁄2 cups fresh self-rising flour
- 1⁄2 cup butter (not diet) or 1⁄2 cup margarine, really cold (not diet)
- 1 cup cold milk
Directions See How It's Made
- Preheat oven to 450 degrees. Place ingredients in food processor work bowl and pulse until blended into a big ball.
- Take out and pat on floured surface, using a light touch to roll or pat into a 3/4 inch-thick-mass. Cut into circles or other shapes.
- Place close together on a heavy cookie sheet. Bake 6 minutes, watching biscuits carefully.