2 c Self-rising flour
1/4 c Shortening or margarine
1/2 c Whole milk; or buttermilk
-(up to 3/4)
Preheat oven to 500F.
Place flour in a medium bowl. Add shortening and using pastry blender or
two knives, cut in until consistency of coarse crumbs. With a fork, blend
in just enough milk until dough leaves sides of bowl.
Turn out onto lightly floured surface and knead 10 to 12 strokes. Roll
dough out 1/2-inch thick. Shape with 2-inch cutter. Bake on ungreased
baking sheet (place biscuits 1-inch apart for crusty sides or almost
touching for soft sides) until golden, 8 to 10 minutes.
Variations: Increase milk to 1 cup. Drop biscuits by tablespoon onto
greased baking sheet or fill greased muffin cups two-thirds full.