Flaky Biscuits

I spent literally all day making pear preserves.

When we were done, we needed something to test the preserves with.

Tiny flaky biscuit, instantly came to mind.

This is my mother~in~law’s recipe. It’s perfect. If you like your biscuits so flaky they would shatter if you dropped them on the floor, this is the biscuit for you.

Start by sifting 2 cups of self rising flour into a medium size bowl.

Add 3 tablespoons of shortening to the sifted flour.

Don’t worry about measuring the shortening exactly, just eyeball it.

Cut in the shortening until the mixture resembles bread crumbs.

Add milk a tiny bit at a time and stir just until the dough forms a ball.

Don’t add too much milk, you don’t want this to be a wet dough.

Roll out the dough to about 3/4 inch thickness.

Run the biscuits into a preheated oven at 450′ for about 5 minutes.

Keep an eye on them so they don’t over brown.

These biscuits are the easiest things in the world to make.

They take less than 12 minutes from the time you get the flour out, until you’re eating hot flaky biscuits!


the wanna be country girl – Caroline

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3 Responses to Flaky Biscuits

  1. Debbie says:

    Beautiful plate! Your biscuits are inspiring me to do something with the ripe persimmons on our tree!

  2. Judy says:

    I came across this yesterday & made a test batch. they are delightful. Tonight my daughter wanted more, but we had run out of milk, so we substituted buttermilk & Mmmmm, they were tasty too!
    Cheers- to endless possibilities!!

  3. Ali says:

    Mmm, these look tasty — gotta try them soon (the preserves too)!

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