Time:
Approximately 30 minutes prep
Difficulty:
Easy
Serving Size:
30-35 medium biscuits; 20 or so big breakfast sized
6 cups self rise flour
(or 6 cups A/P flour + 3 Tbsp baking powder & 1 Tbsp salt)
1 cup shortening, firmly packed
2 cups buttermilk, sour milk, or thinned yogurt (I use soured milk)
Instructions:
1. In a large mixing bowl, measure and place dry ingredients...flour etc.
2. Add the firmly packed shortening and cut into the flour with fingers or a fork until the size of small peas or beans. DON'T overmix or you won't get flaky biscuits! As the original recipe states, "casually combine"
3. Stir in milk, buttermilk, or thinned yogurt. Mix well until soft dough forms.
4. Knead dough about 10 or 12 times, just enough to activate the gluten.
5. Place dough on a well floured surface and roll out/pat into a thick slab. Cut dough into biscuits with floured biscuit cutter or glass. (I use a soup can) You can also cut them into squares.
6. Arrange biscuits on a pan that has been sprayed with non-stick spray or layered with wax paper.
7. Freeze at least 2 hours or until frozen solid.
8. Remove from pan and place in plastic freezer bag or container until needed.
9. When ready to bake, preheat oven to 425*F oven. Place desired number of biscuits on lightly greased pan and bake for about 10 minutes or until lightly browned.
Approximately 30 minutes prep
Difficulty:
Easy
Serving Size:
30-35 medium biscuits; 20 or so big breakfast sized
6 cups self rise flour
(or 6 cups A/P flour + 3 Tbsp baking powder & 1 Tbsp salt)
1 cup shortening, firmly packed
2 cups buttermilk, sour milk, or thinned yogurt (I use soured milk)
Instructions:
1. In a large mixing bowl, measure and place dry ingredients...flour etc.
2. Add the firmly packed shortening and cut into the flour with fingers or a fork until the size of small peas or beans. DON'T overmix or you won't get flaky biscuits! As the original recipe states, "casually combine"
3. Stir in milk, buttermilk, or thinned yogurt. Mix well until soft dough forms.
4. Knead dough about 10 or 12 times, just enough to activate the gluten.
5. Place dough on a well floured surface and roll out/pat into a thick slab. Cut dough into biscuits with floured biscuit cutter or glass. (I use a soup can) You can also cut them into squares.
6. Arrange biscuits on a pan that has been sprayed with non-stick spray or layered with wax paper.
7. Freeze at least 2 hours or until frozen solid.
8. Remove from pan and place in plastic freezer bag or container until needed.
9. When ready to bake, preheat oven to 425*F oven. Place desired number of biscuits on lightly greased pan and bake for about 10 minutes or until lightly browned.
