Anonymous 2-11-2005

2 c Self-rising flour

1/4 c Sugar (Makes sweet biscuit, I use 1/8 cup)

1/2 ts Salt

1/4 c Shortening

2/3 c Whipping cream

1 c Buttermilk

1 c Plain flour (for shaping)

2 tb Butter melted

Arrange oven rack slightly below center of oven. Spray 1

(8-inch-round) cake pan with nonstick cooking spray. In a large

mixing bowl, stir together self-rising flour, sugar and salt. Work

shortening in with fingers until no large lumps remain.

Gently stir in cream. Stir in buttermilk until dough resembles

cottage cheese. (It should be a wet mess. If you are not using

low-protein Southern flour, this may require more than 1 cup

buttermilk.) Spread plain flour (not self-rising) out on plate or

pie pan. With about 2-inch ice cream scoop or spoon, place 3

scoops dough well apart in flour. Sprinkle flour over each. Flour

your hands. Turn 1 dough ball in flour to coat, pick it up, gently

shape it into a round biscuit shape, shaking off excess flour as

you work and place in prepared pan. Continue to scoop, shape and

coat each dough ball with flour andplace smashed up against its

neighbor until dough is used. Bake at 425 degrees 20

to 25 minutes until lightly browned. Brush with melted butter. Invert onto

plate, then back onto another. With knife or spatula, cut quickly between

biscuits to make them easy to sepatate. Serve immediatly and butter \'em while

they\'re hot. Makes about 12 biscuits.