Recipe

Batch Biscuits Recipe

Print Recipe

Ingredients

Directions

Step #1 Heat oven to 450-degrees.
Step #2 Measure flour into mixing bowl.
Step #3 Cut the shortening into the flour until it is cornmeal consistency (Ray used his hands for this -- sort of pinching & squeezing to mix together -- nowhere near cornmeal consistency.
Step #4 ).
Step #5 Add milk.
Step #6 If dough is not pliable add enough milk to make a soft, puffy dough.
Step #7 Too much milk makes the dough sticky, too little milk will result in dry biscuits.
Step #8 Place on floured board & knead slightly.
Step #9 Roll out to about 1/2-inch thickness.
Step #10 For puffy fat biscuits roll thick, for thin crusty biscuits roll thin.
Step #11 Cut biscuits, using a 2-inch cutter.
Step #12 Place on ungreased baking sheet.
Step #13 Bake until golden brown (about twelve mins).
Step #14 Substitute: To all-purpose flour, add 3 t baking powder & 1 t salt.
Step #15 Buttermilk biscuits (my preference): to the self-rising flour (or the corrected all-purpose flour) add 1/2-tsp baking soda, & increase milk to 1 c.
Enjoy the Batch Biscuits recipe