2 ½ cups self rising flour ½ cup Crisco or butter
¾ to 1 cup of butter milk or milk
Preheat oven to 450 degrees. In a medium bowl, combine the flour and Crisco. Using a pastry blender or fork, cut together until mixture is crumbly. Stir in ¾ c of milk until dough leaves the sides of the bowl. If dough is dry, add more milk a tablespoon or two at a time. (Different types of flour absorb more liquid, that’s why the big variation in the recipe. Once, you know your flour, just use the same amount each time. The less you handle the dough, the lighter the biscuits.)
On a lightly floured surface, knead dough until just smooth. Roll to ½ inch thickness. Cut dough with a 2 ½ inch biscuit cutter. On an ungreased cookie sheet, place about 1 inch apart for crispy sides or place into a round nine-inch cake pan with biscuit sides touching for soft sides.
Bake in the preheated oven for 10-12 minutes. Makes about 12 biscuits.
Copyright, 2012 by Andrea Musgrove Perisho.