[Home]  [GFCF Recipe Index]  [Frugal Food Storage]  [Biblical Womanhood]  [Archived Recipe Index]  [Links] [New Blog]  [Old Fashioned Education]  [Prairie Homemaker]  [My Mother's Blog] Southern Skillet Biscuits 1 cup self-rising unbleached or all-purpose flour (see note) 2 tablespoons dry buttermilk powder or 3 tablespoons instant nonfat dry milk powder 3 tablespoons vegetable shortening or coconut oil 1/3 cup water shortening or oil for frying Begin by combining the flour and milk powder in a medium bowl. Mix very well. Measure in the shortening. Use a fork to mash the fat into the dry ingredients. Continue mashing until the mixture is the texture of cornmeal, with a few chunks the size of peas. Stir in the water, forming a nice soft dough. Add a few drops of more water if need be (probably not). Knead the dough in the bowl about 10 times. Set the dough aside. Rip off a sheet of waxed paper and find a small biscuit cutter or a clean tomato paste can with both ends removed. Place the dough on the paper and pat it out to about 1/4-inch thick or a little thicker. Better too thin than too thick so the biscuits will cook on the inside before they have a chance to burn on the outside. Cut the dough into small rounds. Re-roll and cut any trimmings. Heat a heavy skillet or griddle over low heat. Oil it lightly. Lay in the biscuit rounds. If you have a 10-inch skillet, they should all fit. Bake slowly for about 5 to 6 minutes on each side. Watch that they don't burn. If they start to overcook, then turn down the heat and set the biscuits up on their sides to cook for a little while. These biscuits need lots of tending and a gentle heat but they turn out so good. Serve hot with any meal or for breakfast. I find this recipe feeds 5 to 6 people, depending on their love of biscuits. It's cheap and filling and tastes really good, so if you need to fill up those empty places in a hungry crew, this recipe does so admirably. NOTE: If you only have regular flour then use 1-cup of it, plus 1/3-teaspoon salt and 1-1/2 teaspoons baking powder to replace the self-rising flour. 1/3-teaspoon is a slightly rounded 1/4-teaspoon. [Home]  [GFCF Recipe Index]  [Frugal Food Storage]  [Biblical Womanhood]  [Archived Recipe Index]  [Links] [New Blog]  [Old Fashioned Education]  [Prairie Homemaker]  [My Mother's Blog] GFCF = Gluten Free & Casein Free The Christian Counter © FrugalAbundance 2007-2008  :-)  And above all things have fervent charity among yourselves: for charity shall cover the multitude of sins.  Use hospitality one to another without grudging.  As every man hath received the gift, even so minister the same one to another, as good stewards of the manifold grace of God.--1 Peter 4:8-10