"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1/4 cup self-rising flour 1 cup milk 3/4 cup shortening
Preheat oven to 425 F. Combine and mix ingredients together. Pour out onto floured waxed paper. Pat the dough with your hands until dough is not sticky (you may need to add a little flour). Fold double. Cut biscuits with a biscuit cutter. (Do not twist cutter or the biscuits may not rise properly.) Bake on a cookie sheet at 425ºF oven for 20-25 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.