Description
One of the oldest, easiest biscuit recipes on the planet!
Ingredients
- 2-⅓ cups Whole Milk
- 3 Tablespoons White Distilled Vinegar
- 6 cups Self-rising Flour, Plus More For Kneading
- 1-½ teaspoon Salt
- ¾ cups Lard (OR Butter OR Shortening OR A Combination)
- Melted Salted Butter, For Brushing
- 2-⅓ cups Whole Milk
- 3 Tablespoons White Distilled Vinegar
- 6 cups Self-rising Flour, Plus More For Kneading
- 1-½ teaspoon Salt
- ¾ cups Lard (OR Butter OR Shortening OR A Combination)
- Melted Salted Butter, For Brushing
Preparation
Preheat the oven to 475 degrees.
In a measuring pitcher, combine milk and vinegar. Stir together and set aside for 10 minutes.
NOTE: You can use 2 1/2 cups buttermilk instead of milk and vinegar if you have some on hand.)
Sift together the flour and salt. Use a pastry cutter to cut in the lard (or butter or shortening or both) until the mixture resembles coarse crumbs.
Pour the wet ingredients into the dry ingredients, stirring gently with a fork or wooden spoon until it all comes together. Flour the surface, then turn out the dough and knead 10-15 times, adding a little flour so it’s less sticky.
Roll out dough to 1/3 to 1/2 inch thick and use a biscuit cutter to cut medium to small circles. Place on a baking sheet 1/2 inch apart and bake for approximately 10 minutes, or until golden brown on top. Remove form oven and immediately brush on melted butter.
To die for!
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