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Scratch Biscuits Recipe

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This recipe for Scratch Biscuits, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Mays

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 450 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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