*  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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