Cooking With Grandma Judy

Ingredients

• 2 – 3 cups White Lily Self-Rising Flour
• ¼ - ½ cup Crisco Shortening
• ¾ to 1 cup buttermilk

Directions

Preheat oven to 500 degrees.

In large bowl, sift flour. Make “well” in center of flour.

Scoop about a teaspoon of Crisco out of can with hand and grease biscuit pan.

Scoop about ¼ to 1/2 cup, depending on amount of flour, of Crisco out of can with hand and place in “well” in flour.

Pour buttermilk carefully into well and begin to mix Crisco, buttermilk, and flour together with hand. Turn bowl as you work the dough. Turn dough from bottom to top. Continue until you have a dough ball that is no longer sticky. Make sure flour covers all sides.

Wash hands. Then with floured hands, pinch off a small ball of dough, dip sticky side into flour and roll lightly between hands. Place in pan, pressing down just slightly. Continue until all dough is used and pan is full of dough balls that are touching.

Bake about 10 minutes until golden brown.

Makes about 12 biscuits.

NOTE: The secret to making good biscuits is to do it often enough until you feel comfortable handling the dough. A light touch is needed. Handle the dough just as much as is necessary. If there is too much flour, the biscuit will be heavy.