Prep 10 mins
Cook 13 mins
My husband and my brother-in-law alerted me that this recipe was not included in my cookbook entitled "Miss Rachel's Heirloom Recipes". (Miss Rachel is my MIL) I had to fix that right away! BIL says that these biscuits and were served on special occasions when he and his brothers were growing up, such as times when they left for college or went on trips. He also says that Rachel learned how to make these biscuits from watching her mother, who must have learned from HER mother, and so on.
- 2 cups self-rising flour
- 7 tablespoons Crisco shortening (r)
- 3⁄4 cup milk (Rachel recommends a little less than 3/4 cup)
- Place the flour and shortening in a large bowl.
- Using a pastry cutter, a fork, or your fingers, mix the flour and shortening into pea-sized morsels.
- Add the milk to the flour and shortening mixture and combine, using a fork. Mix a minimum number of strokes, or for for about 15 seconds.
- Place the dough onto a hard surface sprinkled liberally with flour.
- Using floured hands, knead the dough a few times. Do not over-knead.
- Sprinkle the dough with flour and, using a rolling pin, roll it out to the desired thickness, thin for crispy biscuits and thick for more doughy biscuits.
- Use a cookie cutter cut out the biscuits and place them on an ungreased cookie sheet about 1 inch apart. Keep the cookie cutter well-coated with flour to prevent sticking.
- Remaining dough can be used to make stickies (Recipe #.).
- Bake at 450* for 12 to 13 minutes or until golden brown.
I tried it and for the first time I made excellent biscuits