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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Biscuits, Self-Rising Recipe

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This recipe for Biscuits, Self-Rising is from A Collection of my Southern Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups White Lily Self-Rising Flour
2 tsp baking powder
1 T sugar
1 stick frozen⁠ butter, grated
1 cup chilled buttermilk
2 T butter, melted⁠
Directions:
Directions:
Preheat oven to 475 degrees. Line a baking sheet with parchment.

Sift flour, baking powder, sugar in a large bowl. Grate frozen butter directly into the flour, tossing to coat. Chill in the freezer for 10 minutes.

Make a well in the flour and add buttermilk straight from the fridge. Stir just until the flour is moistened. ⁠Turn dough out onto a lightly floured surface and shape it into a long rectangle. Fold each end of the dough into the center like you would fold a letter for an envelope, turn 90 degrees, then roll out with a floured rolling pin into a long rectangle again. Repeat 3 times. Roll dough to 3/4-inch thickness. Dip a 2 1/2-inch round cutter in flour, then cut out the biscuits. Making sure not to twist the cutter and re-flouring your cutter between biscuits.⁠ Arrange biscuits close together on baking sheet.

Bake for 15 minutes or until golden brown.

NOTE:
These biscuit freeze well. Place biscuits 1 inch apart on a cookie sheet and freeze. When frozen, put in a ziplock bag. When ready to bake, take out what you want and put frozen biscuits on a pan. Put in cold oven on 450 degrees and bake for 20 minutes.
Personal Notes:
Personal Notes:
These biscuits melt in your mouth. Perfect for gravies and country ham.

 

 

 

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