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| I know this sounds odd but if you ever see it done it makes perfect sense. |
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southern biscuit self rising flour |
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lard or crisco |
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| 1 |
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can evaporated milk for 5-6 people (if you have a cow its milk is perfect!) |
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| 1/2 |
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can warm water (not needed if you have real cows milk) |
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sweet milk *if needed to wet dough |
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| Heat oven to 500°. Thick grease bread pan or cookie sheet. I take a coffee mug (8 oz) and dip into flour bag till 1/2 to 2/3 full per person I am cooking for (this will allow 2 or 3 biscuits per person). Then I drag a full sized eating fork across the lard or crisco and gather up as much as the fork can hold (one scrape per person) and put in flour. Granny made a volcano in the middle of her flour and heated her lard and poured into the flour crator and then worked her flour into it I use a fork and dont heat mine.. but either way the lard needs to be evenly dispursed in the flour... I work with a fork first but then use my hands from that point on just like granny taught me... working the outer flour into the center until the mixture is seedy in even sizes... then add warm milk mixture (this begins the rising part) until all the flour is moist and gloopy but is still in a large ball... Scoop handfulls of flour and lift dough with one hand from walls of bowl while powdering the bowl walls and underside of dough with flour... continue until the entire biscuit dough is lifted from bowl and lays on fresh flour... work quickly so the inner dough does not get too much flour in it but yet has been worked around till it is smooth and nice soft football shape. Begin to work out the end to pinch off the first biscuit. Once you pinch one off... reflour both hands and roll about gently till all edges are smooth and even... place on well greased pan and pat down. Take the next biscuit pinch from the floured side of football beside the open dough area of the last one and repeat forming biscuit, working your way back to the beginning... roll dough in bowl and reflour bowl... patting the sides of dough to keep from sticking. Repeat until all the bread is made into biscuits or pan is full... left over dough may be stored in fridge for next meal or made into dumplings or fried fruit pies.. bake till top of biscuits just start to turn... then turn on broiler and finish browning... ( if your oven browns slower on bottom may need to increase time baking and not broil... experimentation will give you the best biscuit. |
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| Servings: 1 |
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| Cooking Tips |
| How close you place your biscuit and how much you pat it down will change the way it cooks... experiment with it till you are happy. |
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| Recipe Source |
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Source: Paula ARG Kernachan
NOTE: The whole milk you purchase in a store is mostly water. So milk from a cow on your farm is much nicer. You only need to use store products which are called evaporated milk or cream if you do not have real milk handy.
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |