Good Homemade Biscuit Recipe~TRY IT~YUMMY

Here is a great recipe for homemade biscuits. REALLY GOOD.






Biscuits:
2cups White Lilly unbleached self rising flour.
1qt. Buttermilk
1/4 cup Crisco
1/2 stick butter pre melted
9inch iron skillet.
Pre heat oven to 400*
Using a potato masher, mash up the flour and Crisco until you have rice sized granules.

Start with 3/4 cups of Buttermilk and pour into the flour mixture. Stir and keep adding buttermilk until you have a semi loose mixture that will just hold its shape when you pick it up. (The more buttermilk the more moist the biscuit and vice versa)

Pour a cup of flower on some wax paper.

Now pour half of your butter on the bottom of the iron skillet.

Using your fingers pick up a wad of dough the size of a handball. Drop it on the flour that is in the wax paper and roll it quickly till its covered in flour. DONT OVER HANDLE THE DOUGH! THE LESS YOU TOUCH IT THE LIGHTER IT WILL BE WHEN IT IS BAKED.

Plop the doughball into the iron skillet working your way first around the edges ending up in the middle.

Put the skillet in the oven and set timer for 15minutes. After 15min. is up, pull the skillet out to the edge of the oven and pour the remaining butter over the tops of the biscuits and put them back in oven. Check every 5 minutes until the biscuits are all a light brown on top.

Remove from oven, run a spatula around the bottom and sides of the biscuits and turn them upside down onto a plate. (this keeps the crusty buttery bottoms uh......... crusty and buttery.)

Beware, you will have to set your coffee cup on top of these biscuits to keep them from floating away.

Variation: instead of handball sized doughballs use big marble size balls and roll them first in butter, then brown sugar mixed with cinnamon and lastly, crushed toasted pecans. Then put them in a skillet that has been completely buttered, bottom, walls and all. Bake at same temperature and you have some easy delicious sticky buns.


AND WHILE WE ARE ON THE SUBJECT OF BISCUITS..THIS IS A MUST READ. LMAO..