Mommaw's Biscuits
You can make roughly 4 biscuits per cup of flour, and you use 2/3 cup of fat for every cup of flour.
Mother doesn’t measure her ingredients, so I’m guesstimating amounts.
When we were growing up, Sherri had lots of friends that couldn’t wait to spend the night with her. Later she found out that they were just using her to get to Mother’s Biscuits. Geez, you think you know someone, eh?
Ingredients
3 cups Self-rising flour, “Must be White Lily,” Momma says
2 cups Solid Vegetable Shortening (I use Crisco)
1 cup (or more) Milk
Preheat oven to 450° and grease a cookie sheet.
Cut solid vegetable shortening into flour until the pieces of fat are a little smaller than peas. Add enough milk to make a dough, stir with fork just until flour is moistened. Don’t over-knead the dough, because it makes it tough. Gently roll dough with floured rolling pin until 1 inch thick.
Cut out your biscuits and place on greased cookie sheet. I like great big old “cat-head” biscuits, but Mother prefers dainty biscuits. You’re the master of your biscuits…do whatever flips your trigger.
Bake your biscuits 7 to 10 minutes until they are lightly brown on top and bottom.
