Biscuits- quick feathery southern

 
                     Biscuits - Quick Feathery Southern
 
 Recipe By     : Richmond Times-Dispatch
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads                           To/From Daily Bread
                 To/From Eat-L
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          self-rising flour
      1/4  cup           shortening (or margarine)
      1/2  cup           milk -- or buttermilk, (up to 3/4)
 
 Preheat oven to 500F.
 
 Place flour in a medium bowl. Add shortening and using pastry blender or two
 knives,  cut in until consistency of coarse crumbs.  With a fork,  blend in
 just enough milk until dough leaves sides of bowl.
 
 Turn out onto lightly floured surface and knead 10 to 12 strokes.  Roll
 dough out 1/2-inch thick. Shape with 2-inch cutter. Bake on ungreased baking
 sheet (place biscuits 1-inch apart for crusty sides or almost touching for
 soft sides) until golden,  8 to 10 minutes.
 
 Variations:  Increase milk to 1 cup.  Drop biscuits by tablespoon onto
 greased baking sheet or fill greased muffin cups two-thirds full.
 
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