Ray Gregg's Batch Biscuits (Southern Style)
photo by marisk
- Ready In:
- 27mins
- Ingredients:
- 3
- Yields:
-
12 biscuits
ingredients
- 473.18 ml self-rising flour
- 59.14 ml shortening
- 177.44 ml milk
directions
- Heat oven to 450-degrees.
- Measure flour into mixing bowl.
- Cut the shortening into the flour until it is cornmeal consistency (Ray used his hands for this -- sort of pinching and squeezing to blend together -- nowhere near cornmeal consistency.).
- Add milk. If dough is not pliable add enough milk to make a soft, puffy dough. Too much milk makes the dough sticky, too little milk will result in dry biscuits.
- Place on floured board and knead slightly.
- Roll out to about 1/2-inch thickness. For puffy fat biscuits roll thick, for thin crusty biscuits roll thin.
- Cut biscuits, using a 2-inch cutter. Place on ungreased baking sheet. Bake until golden brown (about twelve minutes).
- Substitute: To all-purpose flour, add 3 t baking powder and 1 t salt.
- Buttermilk biscuits (my preference): to the self-rising flour (or the corrected all-purpose flour) add 1/2-teaspoon baking soda, and increase milk to 1 cup.
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Reviews
-
I just knew this was going to be onolicious! I mixed it by hand using your adjustments for regular flour; following all your instructions as given. These biscuits are soooo light and fluffy and so full of flavor :) I was eating one as soon as they were out of the oven-topped it with a little butter! Think I might make some for the office to enjoy. Thank you. This is definitely a keeper. I just wanted to add an update. These are still my favorite biscuits. I love the simplicity in making them. I made some this past week end and nearly ate all of them myself! I know, oink :) Thanks again, Big Bill. Just another note...I found another way to eat this. I was wanting a sandwich but was out of yeast so I made your biscuits a little larger and had my sandwiches (turkey, salame, ham, mozzarella, provolone and lettuce)...yummm!
RECIPE SUBMITTED BY
I am an 82-year-old retiree, married to the same lady for 62 years, have four adults children - all out of the nest (Yea!), we have seven grandchildren and three great-granddaughters. My favorite activity today is getting into a position (usually lying down) which causes the least pain to my ol' achin' back. My favorite cookbooks are the ones published each year by the State Fair of Texas containing all the Fair's prize-winning recipes from the previous year's cooking contests. Texans are noted for their bragadoccio but, when it comes to their cooking, many of these brags are justified. I don't have any major passions, but I have several peeves, most of which now come out of Washington, D.C. On a more personal level one of my pet peeves are those people who, intentionally, give incomplete instructions with their recipes (i.e. how big is a can of tomatoes or a a can of evaporated milk?) with the intent of keeping anyone from ever making the recipe as good as they do! And, I have an elevated loathing for those cooks who deliberately alter by either omitting items or giving the incorrect measurements for items in their recipe to make certain no one will ever make the dish as good as they do! I know this happens from personal experience, for I published cookbooks for many year and you would probably be surprised to know how frequently this ruse occurs. Tacky!