Contributors

Rach

I'm daughter to Lissie, sister to Jess, wife to Brien, mom to Hannah, Lily and Eleanor. I am a stay at home mom to my girls, and my free time is dedicated to gardening (I confess I'm still a novice and look to Lissie and Jess for advice), baking and cooking, and card making. I'm doing my part to make the earth a bit greener, trying hard to avoid processed foods and HFCS, and find the "slow food" movement intriguing and inspiring. I love visits to my local farmers' market, fresh produce, reading, getting out in nature, and spending time with my family.

Jess

Catholic, homeschooler, lover of books and great wine and an amateur gardening addict.

Lissie

I'm Melissa aka "Lissie", mother of Rachael and Jessica, and grandmother to a passel of the sweetest children on the planet. I'm a semi-retired public educator and professor who works from home for a small publisher. I am a lover of all things beautiful ... flowers, the mountains, nature scenes, the innocent faces of children, and my rock and fossil collection, to name a few. I enjoy shopping at the farmers' market for fresh foods and then experimenting with new recipes. Good food and good wine delight me. I love to travel so my suitcase is always packed. Like my daughters, I take pleasure in simple things ... clothes drying on the line, tomatoes so fresh they are still hot from the sun, good books, and interesting movies. I'd like to know everything before I die.
Southern Biscuits

Take a medium bowl and dump in Elliston flour (Virginia's Best--self-rising) until the bowl is about 2/3 full. Cut in Crisco until the flour is crumbly. Make a well in the middle of the mixture. Pour in milk. Stir with a large wooden fork until a ball forms. Sprinkle flour on the counter and put the dough ball on it. With your hand flatten it a bit and sprinkle flour on the top. DO NOT work the dough because you will end up with biscuits as tough as hockey pucks. Cut out the biscuits with a drinking glass that has a thin rim. Dunk the glass in flour before each biscuit cut. Put the cut-out biscuits on a cookie sheet with a bit of space between them. Bake at 425 F until they are brown. Don't be surprised by how tall the biscuits are. Eat while they are hot! These biscuits are delicious when slathered with butter, lemon curd, apple butter, jam, jelly, etc. Once the biscuits get cold, they are yummy if you cut them in half and place them one a plate and then smother them in chicken and gravy. Life doesn't get much better than that!

-Lissie

 

6 comments:

Mof2 said...

I am from Alabama and I have never tempted to make biscuits, but with this recipe, I think that I might try to tomorrow morning! Thanks!!

rachd said...

If you meet with success, you will be SO glad you did. These biscuits are absolutely DIVINE! :o)

Good Luck!

P.S. Be sure you use self-rising flower. :o)

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