Wednesday, October 30, 2013
Makes 16 biscuits
4 cups self-rising flour
6 Tablespoons (a generous 1/3 cup) shortening
1 1/2 cups milk
1/3 cup sour cream or whipping cream
Place flour in a large mixing bowl and cut in shortening until crumb stage. Gradually add milk and cream until flour is very moist.
Generously grease or spray muffin tin. Using an ice cream scoop as your measure, fill muffin tins.
Bake at 400 degrees. After 5 minutes, remove biscuits from oven and brush with melted butter if you wish (it usually helps them to brown more easily). Return to oven and continue baking until done, approx. 10-12 minutes.
Chef’s Hint: For an interesting variation, add 1 cup chopped pecans to batter. Also use a combination of honey and melted butter to brush on biscuits.
Dick and Hayden Cabell
The Inn at Sugar Hollow Farm (Near Charlottesville, VA )
6051 Sugar Hollow Road Crozet, VA 22932