Drop Biscuits

Since posting my pancake recipe the other day I started thinking about all of the things I have made with White Lily flour and how I needed to alter the liquid content. I was talking to my mom about it and when I mentioned biscuits, my little one said "Mama, Biscuits!" So when a toddler asks for food, mama makes it (I'm sure parents of toddlers can relate to this). Anyway, I made biscuits last night after my spaghetti dinner was all put away, but my little one ate 2 so I was happy!

These are super fast and easy to make. They're usually done in about 15-20 minutes from beginning to end.

Here's the recipe:

2 C Self-rising flour
1 Tbsp sugar
1/2 C shortening (I use butter)
1 C milk (if using buttermilk, you'll need a little more)

Mix dry ingredients together. Add in shortening and mix with pastry blender. Make a well in the middle of the mixture and add milk about a 1/2 cup at a time. The secret to fluffy, flaky biscuits is to not work it too much. Mix until just blended. Scoop onto baking sheet and put a little flour in your hands and gently roll dough into smooth ball. Bake at 425 degrees for 10-12 minutes.

I like to grate my butter into my flour. It blends easier that way.



Apple