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 Posted By: Cook Chatty Cathy 
Nov 13  # 1 of 28
Preheat Oven To 500 Degrees

2 Cups Self-rising Flour
1/4 Cup Crisco Shortening
Milk - Just Enough To Make A Nice Biscuit Dough

Cut Shortening Into Flour Until Well Combined, Add Milk And Mix Just Until Evenly Moistened. I Then Spoon Out A Biscuit Sized Amount Of Dough And Drop Into Flour Bin And Dust It With Flour On Top Then Gingerly Pick It Up And Bounce In The Palm Of My Hand A Second To Remove Excess Flour Then Quickly Shape Into Round Shape And Place Onto Baking Sheet Or Pan. Place Biscuits Touching Side By Side. Place Into Oven For 12 Minutes Or Until Nicely Browned. When You Remove From Oven Cover The Biscuits In The Cooking Pan With A Clean Cloth And Allow To Steam For A Moment. Serve Immediately, Apply Butter Or Margarine As Desired!

My Secret To A Fluffy Biscuit Is High Heat And To Handle the dough As Little As Possible I Work Very Fast As To Not Knead The Dough. Biscuit Dough Creates A Gummy Texture If Over-handled. Save The Kneading For Yeast Breads:) Once You Master This Recipe... Making Biscuits Is So Easy You Will Find Yourself Making Them Often Cause It's Really No Big Deal! And Don't Forget To Break Out The Honey, Jelly, Or Syrup And Wa-la You Have An Instant After Meal Desert!
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 Posted By: roobee71 
Dec 3  # 2 of 28
Hi again,
What's the difference between "regular" flour and self-rising?:confused: Do I actually need to purchase "special" flour for this recipe? Sounds as easy as making Bisquik biscuits but we can add our own spices to your recipe. YUMMY.:p - Did you see my pie crust recipe? Just as easy to make and oh, so good. (My Grandma's recipe handed down by my aunt.)
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 Posted By: Cook Chatty Cathy 
Dec 3  # 3 of 28
Hey ChattyRoo,
The difference between reg. and self-rising is: the self-rising flour already has salt and baking powder added to it so you do not have to add it to make biscuits, pancakes, etc.. Omit the salt and baking powder if the recipe calls for salt and baking powder when using self-rising flour.
Thank you for the pie crust recipe, I will certainly look at it and give it a try as I do bake alot and I love pie!:)
You know you mentioned your family cookbook, which I for one think is just a wonderful family tradition and warms my heart to know that there are families that actually do those kinds of things! Anyhow Jafo mentioned a website that actually makes cookbooks as you order them, he is doing it for X-mas gifts this year I thought ya' may want to check out his information on this in his post from earlier this morning!
Later, CCCathy
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 Posted By: KYHeirloomer 
Dec 3  # 4 of 28
RooBee, sometimes self-rising flour results in a product that is too acidic. If that happens to you, next time include a pinch of baking soda in the dry mix.

Self-rising flour and self-rising cornmeal is more popular in the South than elsewhere. But you should be able to find it in the baking aisle just about anywhere, nowadays.
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 Posted By: roobee71 
Dec 3  # 5 of 28
Thank you both. I miss spending evenings in the kitchen with my mom cooking supper and talking so I love getting advice from you. Mom would rather pop something in the microwave these days as she's getting older and only cooks for herself and my dad. My daughter (as I've said) is 10 and is constantly getting up on a stool to help me cook. My mom started Hannah (or soon-to-be ChattyHan) out when she was still in diapers (and size 7 high heels...I have a picture of it....lol) mixing mashed potatoes with a hand masher. This is definitely a very tight bond my family shares.
Thank you again for the advice.
I never gave flour much thought.
By the way.....
any good bread-machine recipes that call for All-purpose flour?
Thank you in advance.
:D