Well, I don't normally traffic in *recipes* ... but some lady ask real nice like for my biscuit recipe, so here goes:
Preheat oven to 425*
1 cup AP flour
1 cup SR flour
1 T baking powder
1 T sugar
1 tsp salt
4 T cold butter
4 T cold Crisco or lard
Milk or buttermilk
Mix dry ingredients, then cut in about 4 T cold butter and 4 T cold Crisco ... then add cold milk or buttermilk to form a dough. I never measure the milk, but it's probably about a cup ... just add a little at a time until a thick sticky dough forms. Don't overwork the dough, and don't use your hands because the heat from your hands will melt the cold butter/crisco that you cut in. You want that butter/crisco to remain in little lumps. I mix with a wooden spoon. DON'T OVERWORK THE DOUGH ... (did I mention that?) LOL Next, turn the dough out onto a floured surface, dust the top with a lil' more bench flour & gently press it down to your desired thickness. Don't use a rolling pin ... and don't press it down too thin. I think about 1 1/2 inches thick is about right. If you like thinner biscuits, press it down flatter. Cut the biscuits & place them on a lightly greased pan, and bake in HOT 425* oven until golden brown. Thick biscuits take mebbe 12-14 minutes ... thinner biscuits will cook a lil' faster.
1 year ago
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