MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mr. Breakfast's Biscuits
Categories: Five, Breads, Dairy
Yield: 10 Servings

8 tb Unsalted butter; cold
2 tb Shortening; cold *
3 c Unbleached self-rising flour
1 1/2 c Buttermilk; cold
Extra slivers of butter or
- cream for moistening and
- brushing

* Lard works, too. - UDD

Adjust oven rack to middle position and set oven @
450øF/230øC.

Cut shortening and butter into dry ingredients with a
pastry cutter, or two forks, until it looks like coarse
meal. Return bowl to the freezer or refrigerator if butter
becomes warm.

Stir in milk with a large fork or rubber spatula. Once
dough starts to clump, bring it into a ball with your
hands, pressing it into bottom of bowl to pick up scraps.
If dough doesn't come together, sprinkle in a little more
milk, and continue pressing on scraps until they
incorporate.

On a lightly floured surface, press dough into a rough
square, then roll out into a about 3/4 in thick. Try to
handle as little as possible and mix just enough to bring
the dough together.

Roll dough out.

Use a 2" biscuit cutter to cut dough into rounds and place
about a 1/2" together in a cake pan or 1" apart on baking
sheet. How far apart you bake them gives you a different
kind of edge, so experiment. I like my edges soft so I put
them pretty close together and they end up touching each
other when finished baking.

Place a small sliver of butter on the top of each biscuit
or brush the tops with melted butter or cream.

Bake until golden brown 12-15 minutes.

NOTE: If you can't get self-rising flour, use 4 teaspoons
baking powder and 1 and 1/2 teaspoons salt. You can also
use regular milk, if necessary, but add it slowly because
the amount may be less. These go really well with sausage
or tomato gravy.

From: http://www.mrbreakfast.com

Uncle Dirty Dave's Kitchen

MMMMM

... Murphy's Philosophy: smile -- tomorrow will be worse.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)