Drop Biscuits

Drop Biscuits

There are only three ingredients:
2 cups self-rising flour
1/4 vegetable shortening
2/3 c + 2 tbsp milk (buttermilk can also be used to make Buttermilk Bicuits)

Preheat oven at 450 degrees. Mix the shortening into the flour with a fork, until the flour resembles coarse meal/crumbs. Add the milk and mix well with the fork. Dough will be very soft and sticky. This makes the biscuits very tender.

The dough will be stuck the bowl. Using a rubber spatula move the dough to one side of the bowl. Dust the other side of the bowl with flour. Using the rubber spatula flip the dough onto the floured side of the bowl. Now, dust the other side of the dough with flour. The dough should now be able coated with flour on both sides; and free from the bowl.

Flour hands. Pinch off pieces of the dough and drop them onto a baking sheet lined with foil. Gently press down the dough to make a flat top.

Bake for 12 to 15 minutes or until browned.

Here's the finished biscuit. I like to eat them for breakfast with maple syrup.

If there so happened to be leftover biscuits. I refrigerate them. Then, when I want another biscuit I remove it from the refrigerator, place it in the microwave for 20 seconds, or until just warm. Then, I place the biscuit in the toaster on a light setting to crisp the outside. I like them a little crunchy on the outside and soft in the middle. If, you didn't know any better, you would have swore they just came out of the oven. If you don't like them a little crunchy on the outside, you can skip the toaster step.