Biscuit Recipe

I've had a request for my mama's biscuit recipe.

Here's the recipe I wrote down years ago from her instructions over the phone. I can't tell you what "the right consistency" is. You just have to know it. :-)  And, after you preheat the oven to 450°, you just have to know that you cook until they're golden brown.

One must just KNOW that you pat the "right consistency" dough out to the right thickness and use a biscuit cutter to cut out the biscuits. If you don't have a biscuit cutter, use a glass. They work well when placed on the toaster oven baking sheet (even if you use the regular oven) all squished together.  And, don't forget to put a pat of butter on top of each biscuit before they go in the oven.

(But here's a secret: Mama discovered, when she was in her 80's, that Laura's biscuits tasted better than hers. Laura's secret? The White Lily recipe on the back of the package.)

 

I don't use the cooking spray... I just use Crisco on the pan. (Yes, I know Crisco is not good for you, but sometimes you have to do things like your mama did anyway. Sometimes I use the healthier version) It's important to not to handle the dough too much so it stays fluffy. I still use the toaster oven pan and I still put a pat of (REAL) butter on top of each biscuit. Oh! And, I just use the self-rising flour so I don't have to add the baking powder and salt. And I still add the milk to "the right consistency." Notice, also, that the White Lily recipe says to cook 'em at 500°.

So, there you have it! 

If any of you make these, let me know how they turn out. And, if you want to order White Lily flour, you can do it here.

Have a happy day!

(And, P.S. -- Smaller is better. Better to eat lots of small delicious biscuits than to get too full on one that's too big.)