"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
4 cups of self-rising flour 1 large egg sized scoop of crisco 1 and 1/4 cups of milk
Mach crisco into flour thouroughly until largest bits are no bigger than a pea. Add the milk somewhat gradually until the dough hangs together pretty well. Flour your hands and the dough and kneed just enough to get the dough into a ball. Roll out on floured surface and cut to about a 1/4 inch thick. I use a champagne glass to cut them. Our "signature" is to rows of tong marks from a fork on each top. Cook at 375º for about 15 minutes until tops are golden brown.
While the biscuits are wonderful with any meal, we enjoy them just as much, if not more, the next morning, split, buttered and broiled and served with jelly. Watch closely as they burn quickly. I can't remember a time when biscuits were not part of meals at the Burton house.
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