Self-Rising Biscuits
This is a very old, very easy biscuit recipe for those times you don’t have a second to waste. They’re sometimes called Southern Biscuits, sometimes called Southern Buttermilk Biscuits, but I know them as Self-Rising Biscuits, because self-rising flour is, of course, the star of the show.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 1/3 cups | milk |
| 3 tablespoons | white distilled vinegar |
| 6 cups | self-rising flour, plus more for kneading |
| 1 1/2 teaspoon | salt |
| 3/4 cup | lard (or butter or shortening or a combination) |
| melted salted butter, for brushing |
Directions:
(Important note: You may substitute 2 1/2 cups buttermilk for the milk/vinegar mixture.)
(Important note #2: If you use salted butter instead of shortening/lard, decrease the amount of salt you add.)
Preheat the oven to 475 F.
In a measuring pitcher, combine milk and vinegar. Stir together and set aside for 10 minutes. Note: You can use 2 1/2 cups buttermilk instead of the milk and vinegar if you have some on hand.
In a large bowl sift together the flour and salt. Use a pastry cutter to cut in the lard (or butter or shortening or both) until the mixture resembles coarse crumbs.
Pour the wet ingredients into the dry ingredients, stirring gently with a fork or wooden spoon until it all comes together. Flour the surface, then turn out the dough and knead 10-15 times, adding a little flour so it's less sticky.
Roll out dough to 1/3 to 1/2 inch thick and use a biscuit cutter to cut medium to small circles. Place on a baking sheet 1/2 inch apart and bake for approximately 10 minutes, or until golden brown on top. Remove from oven and immediately brush on melted butter. To die for!
***Baking time will vary depending on the size of the biscuit cutter you use. I made mini biscuits, which took about 9 to 10 minutes. Larger biscuits will take longer, so keep an eye on them as they bake.
Source: thepioneerwoman.com
