- 2 cups White Lily Self-Rising flour
- 1 egg sized dollop of Butter Flavored Crisco Shortening
- 1 cup whole milk
Sift flour. Cut in shortening. Make a “well” in the middle of your mixture and add milk a little at time, stirring in an outward circular motion. When milk is incorporated into flour and shortening whip the dough to add air to the mixture. Sprinkle flour on counter or board and using a soupspoon-sized amount of dough, roll lightly into flour. With your hands lightly floured, shape dough into biscuits. Place on a lightly greased cookie sheet about 2 inches apart. Bake at 450° until lightly browned.