Post by Darlene on Aug 30, 2010 18:35:18 GMT -5
1 Tablespoon vinegar
1 1/2 cups milk
3 1/2 cups self-rising flour
2/3 cup cold butter
Preheat oven to 450 degrees.
1. combine the vinegar and milk in a bowl and set aside
2. Cut butter into the flour with pastry blender until the butter is cut into about the size of small peas
3. Pour the milk mixture into the flour/butter mixture and combine till all is moist.
4. sprinkle about 1/3 cup self-rising flout onto clean surface and spread it out.
5. Turn the biscuit dough out onto the flour and turn it so it's coated on both sides with the flour. Knead the dough 10 times (explanation below)
Once you have the dough on surface and coated with light coat of flour, press it out some, then fold it in half and press it out some again. Dust the top of the dough with some flour and fold it over again and press it out. Lather, rinse, repeat. Each time you fold the dough counts as one "knead". This process is what gives the biscuit it's flaky layers.
6. Once dough is kneaded, roll or pat the dough out to half an inch thick and cut with a round biscuit cutter (I use a Campbell's soup can for a biscuit cutter, it's just the right size!). Place biscuits on UNGREASED sheet about an inch apart from each other. Parchment paper is wonderful stuff to use when making biscuits, by the way.
7. Bake in PREHEATED 450 degree oven for 6 to 8 minutes. Keep a close eye on them, don't let them burn. When the tops are just starting to be a light brown they are done!
1 1/2 cups milk
3 1/2 cups self-rising flour
2/3 cup cold butter
Preheat oven to 450 degrees.
1. combine the vinegar and milk in a bowl and set aside
2. Cut butter into the flour with pastry blender until the butter is cut into about the size of small peas
3. Pour the milk mixture into the flour/butter mixture and combine till all is moist.
4. sprinkle about 1/3 cup self-rising flout onto clean surface and spread it out.
5. Turn the biscuit dough out onto the flour and turn it so it's coated on both sides with the flour. Knead the dough 10 times (explanation below)
Once you have the dough on surface and coated with light coat of flour, press it out some, then fold it in half and press it out some again. Dust the top of the dough with some flour and fold it over again and press it out. Lather, rinse, repeat. Each time you fold the dough counts as one "knead". This process is what gives the biscuit it's flaky layers.
6. Once dough is kneaded, roll or pat the dough out to half an inch thick and cut with a round biscuit cutter (I use a Campbell's soup can for a biscuit cutter, it's just the right size!). Place biscuits on UNGREASED sheet about an inch apart from each other. Parchment paper is wonderful stuff to use when making biscuits, by the way.
7. Bake in PREHEATED 450 degree oven for 6 to 8 minutes. Keep a close eye on them, don't let them burn. When the tops are just starting to be a light brown they are done!