I have been trying to find the perfect biscuit recipe for a while now. I have tried dozens of recipes and concluded this simple recipe is the best. Although, I thought butter would be the better fat, I have learned it creates a crunchier biscuit then I prefer. The crisco makes the biscuit light and fluffy. Gracie (age 6) actually made this biscuit with a little assistance. Its amazing how much she can do in the kitchen.
Biscuits
2 cups self-rising flour
1/4 cup crisco
2/3 cup buttermilk or milk
Preheat oven to 450°.
Cut solid vegetable shortening into flour. Add enough milk to make a dough. Don't over-knead the dough, because it makes it tough.
Roll out dough and gently knead (fold over, roll out, fold over, roll out, and fold over). This makes your layers in the biscuits. Cut out your biscuits and place on cookie sheet.
Bake your biscuits 7 to 10 minutes until they are lightly brown on top and bottom.
Click here to print this recipe!
No comments:
Post a Comment