|Recipe : Entry # 8009|
|2 cups self-rising flour
2/3 cup vegetable shortening (I use Crisco)
2/3 cup whole milk
|Preheat oven to 450 degrees.
In a large mixing bowl dusted with flour, put down 2 cups of self-rising flour.
Take 2/3 cup vegetable shortening and cut into the flour with fingertips until it looks like tiny beads.
Using your fingers, make a well in the center and add 2/3 cup whole milk, mixing with floured fingertips until it gets sticky.
Put the sticky mixture onto a floured surface and knead it until it's smooth.
Roll into 1/2 inch thickness then cut out the biscuits using a floured biscuit cutter.
Place the biscuits in an ungreased pan.
Bake 10-12 minutes.
Yield 12-15 biscuits
Note - Biscuits like to start out cold and get hot quickly. Handle the dough as little as possible.
|Tell us about your recipe|
|I grew up in Tuscaloosa, home of The Alabama Crimson Tide. Everyone in my neighborhood served some variation of this biscuit several times a week. Mary King, also known as MayMay, prepared these biscuits daily. She did not measure the ingredients. The neighborhood children watched her prepare the delicious quick bread, and sometimes she let us help prepare the biscuits. Some of the neighbors referred to them as Bama Biscuits while others called them MayMay's Biscuits.|