grandpa's biscuits

How To Make grandpa's biscuits

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  1

  **NOTE: Not all 9 cups of flour will be incorporated into the biscuits. Approximately 3 cups will be left when finished. It will be reclaimed, and not go to waste, after the biscuits go into the oven. I recommend using White Lily brand self-rising white flour. If not available in your area, use the finest flour available.
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  Place oven rack in center position. Preheat oven to 390 degrees F. Gather ingredients and utensils/equipment. Line a baking sheet with aluminum foil.
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  Place a large sheet of parchment paper, or freezer paper, on a flat work surface.
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  4

  Fill an average size flour sifter with self rising flour, to the 3 cup line (about an inch from the top,) and sift into a large bowl, 3 times for a total of about 9 cups of flour.
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  5

  Spoon 3/4 cup of butter flavored shortening (Crisco) into the middle of the flour.
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  6

  Use the edge of the spoon to cut the shortening into the flour, turning bowl frequently as "cutting in." Work from the center, pulling in a bit of the flour surrounding the shortening with each cut (there will be untouched flour remaining on the outer edge of the bowl; see photos.)
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  7

  Continue "cutting in" the surrounding flour until shortening is pea size.
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  8

  Pour about 1/3 of the milk over the middle, "cutting in" with spoon and turning bowl as working. Repeat with 1/2 of the remaining milk, then repeat again with remaining milk.
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  "Cut in" flour, and dust top of dough with flour, until dough is no longer too sticky to be formed into a ball with hands.
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  10

  Loosely form dough into a ball; place on one side of the parchment/freezer paper lined flat surface. Pour excess flour remaining in bowl onto other side of paper.
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  11

  Smooth flour over paper; place ball of dough in center; sprinkle dough with some of the flour, and lightly roll dough in flour.
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  12

  Pick up dough; lightly knead into a ball with hands, adding a little flour as you go, until dough is barely no longer sticky (do not over-knead or over-flour because you will end up with hockey pucks, lol!)
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  13

  Smooth flour on paper; place ball of dough on flour; gently press dough into a circle or oval shape, no more than 1/2 inch thick.
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  14

  Use a biscuit cutter, or rim of drinking glass, to cut out rounds of dough.
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  15

  Place rounds, flour side down, on foil lined baking sheet.
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  16

  Gently form remaining scraps of dough into another oval; repeat cutting rounds until all dough has been formed.
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  17

  Bake in preheated oven for 20 minutes; remove from oven; use a fork to rub a pat of softened butter over each biscuit; or brush with melted butter.
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  18

  Return biscuits to oven, for an extra 3 to 5 minutes, to lightly brown (keep an eye on them.)
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  19

  While biscuits are baking, place sifter in a clean bowl or over clean paper; pick up the flour-covered paper; empty remaining flour into sifter; shake and sift over bowl/paper until all that remains are bits of dough; discard dough bits; empty flour into airtight container, seal and reserve for another use.
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  20

  Serve hot with softened butter, jam, honey, gravy, country ham, sausage or whatever your heart desires. Keep extra biscuits in an airtight container or bag.
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