Yield: 10 servings
|\N \N||Appeared in Sun-Sentinel Food Section 7/6/95|
|2 cups||Self-rising White Lily (or Martha White) flour|
|⅛ teaspoon||Baking soda|
|3 tablespoons||Vegetable shortening|
|1 cup||All-purpose flour|
|2 tablespoons||Unsalted butter, melted|
Preheat oven to 475 degrees. Spray an 8-inch round cake pan with cooking spray. In a medium bowl, mix self-rising flour, sugar and baking soda until blended. Cut in vegetable shortening with a pastry blender or work in with fingertips until lumps are no larger than small peas. Stir in buttermilk and let stand 2 to 3 minutes. Dough will be very wet and soupy. Pour all-purpose flour into a plate.
Flour hands well. Scoop up about 2 Tbsp dough into the flour.
Sprinkle more flour over the dough. Gently pick up the clump of dough and shape it into a soft round by passing it from hand to hand, shaking off excess flour. Place shape dough in middle of prepared pan (dough will spread out). Shape 9 more biscuits the same way and place around edge of pan. Brush tops with melted butter and bake 18 to 25 minutes or until biscuits are evenly golden brown. Cool slightly in pan before serving. Makes 10 biscuits. Per biscuit: 204 calories, 5 grams protein, 7 grams fat, 30 grams carbohydrates, 7 milligrams cholesterol, 473 milligrams sodium, 31 percent calories from fat.
Posted by Sonya Wiren 7/7/95
Submitted By SONYA WIREN On 07-07-95