Biscuits, Southern

By MarieR

Ingredients

• 2 cups White Lily Self-rising Flour
• 1/3 cup Crisco (the solidified kind)
• 1/4 teaspoon salt
• 1 cup Buttermilk-add slowly, just enough so the dough forms a ball, but 1 cup is just about right. You might have to add another tablespoon or so. Just keep stirring until that ball forms and there is no dry flour in the bottom of the bowl.
• 1/2 stick butter, melted

Details

Servings 8

Preparation

Step 1

Preheat oven to 425F.

Using your hand, squeeze together the flour. Crisco, and salt; it's easier than it sounds, and a lot faster than using a pastry blender or fork. Stir in the buttermilk until the dough forms a ball in the bottom of the bowl.
Grease a cookie sheet or biscuit pan, but a cookie sheet is about the right size. Cover with tin foil and spray with Pam.
Dump the dough onto a floured surface, and sift a light covering of flour onto the surface. DO NOT KNEAD THE DOUGH AT ALL. IT WILL MALKE THE DOUGH TOUGH. Use a rolling pin and lightly, gently roll to about 1/2-inch thick. Using a medium sized biscuit cutter, cut biscuits and place on pan touching each other (This forces them to rise if they can't spread out.) This should make 8 biscuits.
Bake about 8-9-minutes. These won't brown unless you put them under a broiler for a few minutes.
If any left overs, keep in a Ziploc bag and reheat: wrap in a damp paper towel and microwave for 15-30 seconds