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Letter: A light-handed, time-tested biscuit technique By Betsy Sharp Carol, please get a bag of White Lily Self Rising Flour and try the recipe on the back. This is the way I have made biscuits since 1960. I just usually dump the amount of flour that I think I will need into a bowl and use a pastry blender or a couple of knives to cut up the Crisco (about the size of a goose egg) and then I add a cup of milk and I mix it with a large spoon until it is blended well. I then place it on a sheet of freezer paper that is lightly floured (so I can just discard instead of washing a Tupperware pastry sheet). Knead the dough lightly and just till it is lightly floured and then I just lightly pat it down to about 1/4 inch thickness. I have the oven preheated to 500 degrees. I cut out the biscuits and place them in a big iron skillet. I bake them on the top oven rack. At 500 degrees and in an iron skillet it doesn't take them long to cook and they will (or should be also done in the middle) and hopefully will be light also. Good luck! Check on the biscuits in about 5 minutes unless they are smelling or look done before then. P.S. To Carol -- My first biscuits were so heavy that they could have been used as a weapon to knock someone out. My new husband did eat my biscuits (but only one) LOL. --Betsy This story was posted on 2019-01-25 10:17:16
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