Cindy -
These are the only ones I ever make anymore; very easy and delicious.
Enjoy!
---
Bill Hatcher
bhatcher@gc.net
Southampton County, Virginia, USA
* Exported from MasterCook *
Biscuits - Quick Feathery Southern
Recipe By : Richmond Times-Dispatch
Serving Size : 12 Preparation Time :0:00
Categories : Breads To/From Daily Bread
To/From Eat-L
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups self-rising flour
1/4 cup shortening
1/2 cup whole milk -- or buttermilk , (up
-- to 3/4)
Preheat oven to 500F.
Place flour in a medium bowl. Add shortening and using pastry blender or two
knives, cut in until consistency of coarse crumbs. With a fork, blend in
just enough milk until dough leaves sides of bowl.
Turn out onto lightly floured surface and knead 10 to 12 strokes. Roll dough
out 1/2-inch thick. Shape with 2-inch cutter. Bake on ungreased baking sheet
(place biscuits 1-inch apart for crusty sides or almost touching for soft
sides) until golden, 8 to 10 minutes.
Variations: Increase milk to 1 cup. Drop biscuits by tablespoon onto greased
baking sheet or fill greased muffin cups two-thirds full.
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>
> From: cynd@uswest.net
> Subject: Biscuits
> Date: Tue, 19 May 1998 22:44:09 -0500
>
>
> Hello,
> I've lurked for quite some time and now have a request for your best
> recipe for biscuits. I'm talking about the wonderful biscuits you find
> at Kentucky Fried Chicken, or Bob Evans. I'm salivating just thinking
> about the butter melting on this biscuit.
>
> Cindy