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Ingredients
- 2 c. self-rising flour
- 1/4 c. Crisco
- 2/3 c. milk
Method
- In medium mixing bowl, combine flour and Crisco with a pastry mixer. Mix until all Crisco is completely blended. Add milk and stir with a spoon. Roll out onto a floured surface about 1/4 to 1/2-inch thick. Use a biscuit cutter until all dough has been used. Bake at 450° for 20 to 25 minutes or until golden brown.