Here's my biscuit recipe IC!
Cathy, you knew I would come searching for it. I make my biscuits the same way except I crowd mine into a greased cast iron skillet. A friend suggested I try it that way many years ago and it makes a major difference. I crowd them into the cast iron skillet. Press each top down gently in the center. Put a little pat of butter onto it and into the 500 degree oven. They rise up end are almost like a yeast dough by the looks of the finished product.
I remember when I first was given the recipe. Up here in the north east, Self Rising flour wasn't very easy to come by. I still can't get self rising corn flour. I had the hardest time getting to learn the right amount of milk to use. You southerners that have been doing this since birth have the touch. I would say that I use almost 3/4 of a cup of milk to the 2 cups of self rising flour.
As far as the sour dough starter goes. Did you add any baking soda to the flour since the sour dough is an acid? I believe you would if you use buttermilk, right?
I thought I'd share a photo of how mine look when they are done. Do they look familiar. I have to thank my friend from W. Va for training me on the art of baking them many years ago.
I remember when I first was given the recipe. Up here in the north east, Self Rising flour wasn't very easy to come by. I still can't get self rising corn flour. I had the hardest time getting to learn the right amount of milk to use. You southerners that have been doing this since birth have the touch. I would say that I use almost 3/4 of a cup of milk to the 2 cups of self rising flour.
As far as the sour dough starter goes. Did you add any baking soda to the flour since the sour dough is an acid? I believe you would if you use buttermilk, right?
I thought I'd share a photo of how mine look when they are done. Do they look familiar. I have to thank my friend from W. Va for training me on the art of baking them many years ago.
