Ray Gregg's Batch Biscuits (southern Style)

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 2 cups self-rising flour
• 1/4 cup shortening
• 3/4 cup milk

Recipe

• 1 heat oven to 450-degrees.
• 2 measure flour into mixing bowl.
• 3 cut the shortening into the flour until it is cornmeal consistency (ray used his hands for this -- sort of pinching and squeezing to blend together -- nowhere near cornmeal consistency.).
• 4 add milk. if dough is not pliable add enough milk to make a soft, puffy dough. too much milk makes the dough sticky, too little milk will result in dry biscuits.
• 5 place on floured board and knead slightly.
• 6 roll out to about 1/2-inch thickness. for puffy fat biscuits roll thick, for thin crusty biscuits roll thin.
• 7 cut biscuits, using a 2-inch cutter. place on ungreased baking sheet. bake until golden brown (about twelve minutes).
• 8 substitute: to all-purpose flour, add 3 t baking powder and 1 t salt.
• 9 buttermilk biscuits (my preference): to the self-rising flour (or the corrected all-purpose flour) add 1/2-teaspoon baking soda, and increase milk to 1 cup.