Ray Gregg's Batch Biscuits (Southern Style)

READY IN: 27mins
UNITS: US

INGREDIENTS

Nutrition
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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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