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Ingredients
- 4 c. White Lily self-rising flour
- 8 Tbsp. Crisco
- milk
Method
- Mix shortening into flour.
- Add enough milk to make a workable dough.
- Roll to approximately 1/4-inch thick.
- Cook and bake at 400° until not sticky.
- Biscuits can be kept in refrigerator for several weeks.
- Reduce shortening to 6 tablespoons if you like a less flaky biscuit.
- Can be frozen.