Carolyn pulled out a large yellow bowl. “This is how you start,” she said. We laughed as I wrote down “one yellow bowl.”
“Now I don’t measure so I’ll just make them as I normally do and you watch or take notes.” Carolyn said. She picked up a tablespoon and dipped it into the flour sack. “Hudson Cream Self-Rising Flour,” she said. I counted the rounded scoops as she dumped them into the yellow bowl and wrote the amount on the paper.
“Now the milk,” Carolyn said. My eyes got larger as she kept pouring in milk. Oh no, that has to be too much, look how gummy her mix is. My biscuit dough is never that sticky, I thought. But then again my biscuits could be used for hockey pucks, Carolyn’s are like angel’s wings. I wrote down, lots of milk to a sticky consistency.
“Now” she said, “pour about half of the cup of shortening that we melted earlier into the mix.” She stirred it in and magically the mix became less sticky. “Put this out onto a floured board, pat down and cut with a biscuit cutter,” she said as she demonstrated.
When she poured the rest of the warm shortening all over the top of the biscuits and they were standing in grease I cringed. Wow, that’s a lot of grease just standing there all around the raw biscuits, I thought.
About 15 minutes later out came the most beautiful, tall golden brown biscuits I had ever seen. Success!
Preheat oven to 425°
Melt 1 C shortening (Crisco) in a small pan, set aside
In a large mixing bowl put 2 cups self-rising flour
Stir milk into flour until consistency of toothpaste
This takes a lot of milk, maybe two cups or more, you can use buttermilk if you like.
Pour half of melted shortening into mix. This will make mix stiffer.
Put mix out on floured board, dust top with a good amount of flour
Pat the dough down to about an inch thick (Or use rolling pin).
Cut biscuits and place in baking pan
Pour remaining melted shortening over the biscuits and bake until golden brown, about 10 to 15 minutes depending on oven.
Marilyn Clarke is a member of the Point Pleasant Writers Guild.