Wilkes boardinghouse-style biscuits
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Self-rising flour |
| ½ | teaspoon | Baking powder |
| 1 | tablespoon | Veg. shortening |
| 2 | tablespoons | Margarine |
| ⅓ | cup | Buttermilk |
| ⅓ | cup | Whole milk |
Directions
Preheat oven to 450 degrees. Sift flour and baking powder into bowl. Cut in the shortening and margarine until mixture resembles course cornmeal.. Fill measuring cup with buttermilk, whole milk and enough water to make ¾ cup.
Make well in center of dry ingredients; pour in liquid. With hands, mix lightly and quickly to form dough moist enough to leave sides of bowl. Turn out onto a lightly floured surface and knead gently 6-7 times, working dough into a large ball. Pinch off portions of dough for desired size of biscuit. Keep fingers dry by dipping into dry flour frequently. Press slightly to flatten and place on a greased baking sheet. Bake for 12 to 15 minutes.
Recipe by: Sema Wills, Savannah, Ga. Posted to TNT - Prodigy's Recipe Exchange Newsletter by ksmith3001@... (Katherine L Smith) on Aug 14, 1997