Company Biscuits
2 c. self-rising flour
1/3 heaping c. Crisco shortening (instead of Lard...)
3/4 c. buttermilk
Preheat oven to 475F. In a large bowl, rub flour and shortening together with hands until mixture looks like meal. Add buttermilk and stir until it forms a ball. Turn dough onto a floured surface, knead until no longer sticky. Roll out and cut into 16 biscuits, using a cutter or glass. Bake 8 minutes, serve immediately with plenty of good butter.
Pulled Biscuits
3 c. self-rising flour (see notes)
OR 3 c. regular flour, 4 tsp. baking powder, 1 1/2 tsp. salt
1/2 c. plus 2 T. chilled shortening
1 c. milk
Preheat oven to 475F. Sift flour into a medium bowl, or in a pile on the table or counter. Using fingertips, cut shortening into the flour until the mixture resembles coarse meal. Add milk all at once, and immediately mix with a fork 10-20 strokes to mix the liquid in evenly. (If you do not use self-rising flour, sift baking powder and salt with regular flour.)
On a lightly floured surface, knead a couple times to form a smooth dough. Divide dough in half, then divide each half into 8-10 equal pieces. Take care not to overwork the dough. Roll each piece into a ball, then flatten slightly to about 1/2 - 3/4" thick. Place an inch or so apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Serve immediately, with sweet butter or gravy. Makes 16-20 biscuits.
Note: the flour should be soft winter wheat, such as White Lily or Red Band.
2 c. self-rising flour
1/3 heaping c. Crisco shortening (instead of Lard...)
3/4 c. buttermilk
Preheat oven to 475F. In a large bowl, rub flour and shortening together with hands until mixture looks like meal. Add buttermilk and stir until it forms a ball. Turn dough onto a floured surface, knead until no longer sticky. Roll out and cut into 16 biscuits, using a cutter or glass. Bake 8 minutes, serve immediately with plenty of good butter.
Pulled Biscuits
3 c. self-rising flour (see notes)
OR 3 c. regular flour, 4 tsp. baking powder, 1 1/2 tsp. salt
1/2 c. plus 2 T. chilled shortening
1 c. milk
Preheat oven to 475F. Sift flour into a medium bowl, or in a pile on the table or counter. Using fingertips, cut shortening into the flour until the mixture resembles coarse meal. Add milk all at once, and immediately mix with a fork 10-20 strokes to mix the liquid in evenly. (If you do not use self-rising flour, sift baking powder and salt with regular flour.)
On a lightly floured surface, knead a couple times to form a smooth dough. Divide dough in half, then divide each half into 8-10 equal pieces. Take care not to overwork the dough. Roll each piece into a ball, then flatten slightly to about 1/2 - 3/4" thick. Place an inch or so apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Serve immediately, with sweet butter or gravy. Makes 16-20 biscuits.
Note: the flour should be soft winter wheat, such as White Lily or Red Band.
MsgID: 3115449
Shared by: Gladys/PR
In reply to: Recipe: Breads and Rolls (13)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Breads and Rolls (13)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Breads and Rolls (13) |
Betsy at Recipelink.com | |
2 | Recipe: Molasses Bread |
Gladys/PR | |
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Gladys/PR | |
6 | Recipe: Pumpkin Cinnamon Rolls |
Gladys/PR | |
7 | Recipe: Dill Bread Rolls |
Gladys/PR | |
8 | Recipe: Company Biscuits and Pulled Biscuits |
Gladys/PR | |
9 | Recipe: Quick Buttermilk Biscuits |
Gladys/PR | |
10 | Recipe: Easy Parker House Rolls |
Gladys/PR | |
11 | Recipe: Sour Cream Rolls |
Gladys/PR | |
12 | Recipe: Spinach-Feta Rolls |
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13 | Recipe: Peanut Butter Rolls |
Gladys/PR | |
14 | Recipe: Butter Pecan Rolls |
Gladys/PR |
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