"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Wonderful Biscuits Recipe

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This recipe for Wonderful Biscuits, by , is from Family and Friend's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rene' Cheney
Added: Friday, March 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. white lily self rising flour 1/4 c. less flour if it's another kind
1/2 c. wondra granulated flour- used for sauces and gravy
1/2 t. baking powder
1 T. sugar
1/4 t. salt or a tad less
3 T. shortening (crisco in a tub)
3/4 c. buttermilk
1/2 c. heavy cream

Directions:
Directions:
Preheat oven to 475 degrees
Set rack in center of the oven.
Blend dry ingredients together in a bowl. Work shortening into dry ingredients with fingers. Add buttermilk and cream, stir with spoon until just blended. Don't over mix, dough will be wet and gooey.Spray 8-inch cake pan with non-stick spray. Have 1 cup non-self-rising flour in a pie plate. Spray a medium/lg ice cream scoop or tablespoon with non-stick spray . I use a heaping amount on spoon or icecream scoop. Scoop up biscuit dough and drop in flour.

Sprinkle with flour and roll in flour. Shake off excess and shape into a tall round. Place in cake pan. Continue process until all dough is used, pressing biscuits snugly next to each other. For wretched excess, you could brush bicuits with melted butter. Bake about 15 to 18 minutes, or until golden brown. Eat hot, turning out the panful of biscuits onto a platter, and gently separating them with a paring knife.

Personal Notes:
Personal Notes:
These biscuits are the best I've ever made!

 

 

 

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