i didn't think i could give 5 stars to a biscuit recipe without buttermilk, but this was (is, it is being devoured as i type) one good biscuit.
i used white lily self-rise, spectrum shortening (no transfats- i'd use half butter or natural transfat free margarine instead of butter flavored crisco, if i wanted that 'chicken place' flavor... the texture & size are certainly there.)
added a tsp or so of sugar, as per recommendations. but it would be fine without. cut shortening in with pastry blender to pea size lumps, stirred milk in very gently, and baked for 18 minutes.
it is a fairly wet dough, but easy enough to lightly handle with floured hands (though i was skeptical at first). i think the wet dough makes the more kfc type biscuit; for a cracker barrel type, more traditional biscuit, my dough is dryer & has buttermilk. i used a greased cast iron skillet to bake them.
a great addition to my biscuit repertoire. thanks, brenda! (the kids are putting homemade apple butter on them right now- well worth it!)
17 users found this review helpful
Sep. 6, 2005