Here is a simple recipe for biscuits. You'll find directions for rolling-out biscuits as well as directions for making drop or cathead biscuits.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 12 2-inch biscuits or 6 catheads
Ingredients:
- 1/4 cup butter-flavored shortening
- 2 cups self-rising flour
- 3/4 cup (approx.) milk
Preparation:
Preheat oven 450 degrees F. In large bowl, cut shortening into flour until mixture resembles coarse crumbs. With fork, stir in enough milk to form a soft dough or until dough pulls away from sides of the bowl. Turn dough onto floured surface. With floured hands knead until almost smooth, 2-3 times. Roll dough to 1/2 inch thickness. Cut with floured 2-inch round cutter. Be sure not to twist cutter. This will seal the edges and not allow the biscuits to rise. Place biscuits, lightly touching, on lightly greased baking sheet. Bake for 10 to 12 minutes. Makes 12 to 14 biscuits.
For cathead biscuits, it is not necessary to roll-out the dough. Pinch slightly larger-sized golf ball-sized pieces of dough and place on prepared baking sheet. Makes 6 cathead biscuits.
For cathead biscuits, it is not necessary to roll-out the dough. Pinch slightly larger-sized golf ball-sized pieces of dough and place on prepared baking sheet. Makes 6 cathead biscuits.
