Two cups flour that rises on its own
Half a cup of butter, shortening, or lard (I used butter).
One cup of buttermilk or sweet milk (I used sweet milk)
Add 1 tablespoon optional sugar.
NOTES:
Because it’s already in the self-rising flour, there’s no need to add more salt, baking powder, or baking soda.
All sweet milk is is whole milk with added vitamin D and a red cover.
After sifting the flour, mix in the shortening and milk. Just enough work should be done to combine all the elements. The finished product should be a sticky, moist dough.
Dust your work area with a small amount of flour, then transfer the wet dough onto the countertop and toss it in the flour. Just enough flour should be used to prevent the dough from adhering to the work surface.
Press the dough into a square shape with your hands, then fold each of the four corners toward the middle to form layers. This develops more layers the more times you do it.
Slice the biscuits now. Square or round, it’s up to you.
Avoid twisting while cutting. Just one cut, downward and straight.
Check the height of each biscuit by placing them in the hot, lightly oiled cast iron skillet so that they are just touching.
Bake for about 20 minutes at 400°F.
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