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"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

Scratch Biscuits Recipe

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This recipe for Scratch Biscuits is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups Self-Rising Flour (White Lily)
1/2 cup crisco solid shortening
3/4 cup sweet milk
Directions:
Directions:
Measure flour into bowl. Cut in shortening until consistency of coarse meal. Add milk all at once. Stir with fork until mixture leaves sides of bowl and forms a soft, moist dough. Turn onto floured surface; sprinkle dough lightly with flour. Knead gently 10 times until no longer sticky. Roll out 1/2 inch thick; cut with 2-inch floured cutter. Bake on ungreased cookie sheet at 450º for 8-12 minutes or golden brown. Can brush with melted butter when removed from oven.

*For buttermilk biscuits, add 1/4 teaspoon baking soda.

 

 

 

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