Ingredients:
Crisco® Original No-Stick Cooking Spray
2 cups White Lily® Enriched Bleached Self-Rising Flour
OR 2 cups White Lily® Enriched Unbleached Self-Rising Flour
1/4 cup Crisco® All-Vegetable Shortening
OR 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
2/3 to 3/4 cups buttermilk or milk
2 cups White Lily® Enriched Bleached Self-Rising Flour
OR 2 cups White Lily® Enriched Unbleached Self-Rising Flour
1/4 cup Crisco® All-Vegetable Shortening
OR 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
2/3 to 3/4 cups buttermilk or milk
Instructions:
| 1. | HEAT oven to 500°F. Coat baking sheet with no-stick cooking spray. |
| 2. | MEASURE flour into large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Blend in just enough milk with fork until dough leaves sides of bowl. |
| 3. | TURN dough onto lightly floured surface. Knead gently 2 to 3 times. Roll dough to 1/2-inch thickness. Cut using floured 2-inch biscuit cutter. Place on prepared baking sheet 1 inch apart for crisp sides or almost touching for soft sides. |
| 4. | BAKE 8 to 10 minutes or until golden brown. |
VARIATION | |
| 1. | GARLIC CHEESE BISCUITS: Stir in 1 cup shredded Cheddar cheese before adding milk. Drop by rounded tablespoonfuls onto prepared baking sheet. Bake as directed above. Combine 1/4 cup melted butter and 1/4 teaspoon garlic powder. Brush on warm biscuits. |
| 2. | ALL-PURPOSE FLOUR: Combine 2 cups flour, 1 tablespoon baking powder and 1 teaspoon salt before cutting in shortening. Follow directions above. |
