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Dr. Ronald P. Rogers CHIROPRACTOR Support for your body's natural healing capabilities 270-384-5554 Click here for details 
  
Columbia Gas Dept. GAS LEAK or GAS SMELL Contact Numbers 24 hrs/ 365 days 270-384-2006 or 9-1-1 Call before you dig 
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Letter: Biscuit Making By Larry Clark Debra taught me this recipe. I too use White lily self rising Flour. I have a 2 quart measuring bowl, in that I put enough flour to make seven biscuits, plus I have a few left over as you can see by the picture. In the flour I put a large hen-egg-sized piece of Crisco. Wash hands. I then work the flour, by hand, until it feels like coarse meal. Then I put enough buttermilk to make a pretty wet dough. I use quite a bit of bench flour, so I can adjust the moisture. I usually fold it gently seven times. Don't over-work. Checking the moisture as I go until I get the consistency I want ..I then pat it into a 1 and 1/2 inch thick round. I flour my cutter, with every biscuit going straight down--Don't twist. Pre-heat the oven to 425, and bake approximately 15 to 18 minutes. I have a gas oven. The ones that don't fit on the baker, I just form by hand, those will be used for butter and jam. Everybody seem to like them. --Thanks Larry Clark This story was posted on 2019-01-26 07:06:24
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