Biscuits, Grandmother's Southern Recipe

  1. Baking pan: 1 baking sheet Teflon greased or possibly lined with parchment paper
  2. Preheat the oven to 500 degrees.
  3. This is a warm oven.
  4. in a mixing or possibly mixer bowl, sift together the dry ingredients.
  5. Cut in the shortening with your fingers, a pastry blender* or possibly 2 knives or possibly with the mixer flat beater.
  6. Pour in all the lowfat milk at once.
  7. Stir with a fork or possibly beater blade till just mixed.
  8. Add in more lowfat milk if the dough is dry.
  9. The dough will be quite wet but able to retain its shape.
  10. Gather the dough into a ball; place on a floured surface and lightly sprinkle with flour, if necessary, to prevent sticking.
  11. Work with your hands a moment or possibly so to pull all the dough pcs together.
  12. Dust again if necessary.
  13. Roll with a rolling pin to 1/2 inch thickness, cut with a cookie or possibly biscuit cutter**
  14. into 3 inch rounds & place the biscuits on the baking sheet.
  15. Knead any scraps gently together and cut again.
  16. If the dough is too wet to roll without sticking, for each biscuit.
  17. healthy pinch off pcs of dough Dust lightly with flour and pat into shape on baking sheet.
  18. Bake on the middle shelf of the warm oven for 8-10 min or possibly till golden.
  19. Remove the biscuits from the oven and serve right away.
  20. * I usually us a pastry blender
  21. ** I think King Arthur is right about their biscuit cutters - mine do rise higher than they did when I was using a glass to cut the biscuits.
  22. NOTES : Mr Clayton starts off with info about various flours & the reason to use shortening./lard for biscuit making (I use shortening, my mom always used lard)
  23. but I'll skip which here & go right into the recipe....

flour, salt, sugar, baking pwdr, shortening, sweet lowfat milk

Taken from cookeatshare.com/recipes/biscuits-grandmother-s-southern-84844 (may not work)

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