Ray Gregg'S Batch Biscuits (Southern Style)

1. 1

   Heat oven to 450-degrees.

2. 2

   Measure flour into mixing bowl.

3. 3

   Cut the shortening into the flour until it is cornmeal consistency (Ray used his hands for this -- sort of pinching and squeezing to blend together -- nowhere near cornmeal consistency.).

4. 4

   Add milk. If dough is not pliable add enough milk to make a soft, puffy dough. Too much milk makes the dough sticky, too little milk will result in dry biscuits.

5. 5

   Place on floured board and knead slightly.

6. 6

   Roll out to about 1/2-inch thickness. For puffy fat biscuits roll thick, for thin crusty biscuits roll thin.

7. 7

   Cut biscuits, using a 2-inch cutter. Place on ungreased baking sheet. Bake until golden brown (about twelve minutes).

8. 8

   Substitute: To all-purpose flour, add 3 t baking powder and 1 t salt.

9. 9

   Buttermilk biscuits (my preference): to the self-rising flour (or the corrected all-purpose flour) add 1/2-teaspoon baking soda, and increase milk to 1 cup.

* Per serving · 4 servings · Values may vary.

No additional tips available.