Ingredients for Ray Gregg's Batch Biscuits Southern Style
- Self Rising Flour
- 1 cup shortening
- 1 1/4 cups milk (or buttermilk – see instructions)
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How to Make Ray Gregg's Batch Biscuits Southern Style
- Preheat oven to 450°F (232°C).
- In a large bowl (or food processor), whisk together 4 cups all-purpose flour, 3 teaspoons baking powder, and 1 teaspoon salt.
- Cut in 1 cup shortening using a pastry blender or pulse 3 times in a food processor until mixture resembles coarse crumbs.
- Gradually add 1 1/4 cups milk (or buttermilk, see note below), mixing until a soft dough forms. Add more milk if needed, just until the dough comes together.
- Turn dough out onto a lightly floured surface. Gently knead 2-3 times (or as Ray would say, 'be gentle, like it's fire hot!').
- Roll dough to 1/2-inch thickness. Use a 2-inch biscuit cutter to cut out biscuits.
- Place biscuits on an ungreased baking sheet.
- Bake for 12-15 minutes, or until golden brown.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
0g
Fat
7g
Carbs
5g
