Wayne Boatwright wrote:
> On Tue 12 May 2009 10:16:20a, Kate Connally told us...
>
>> I had sausage gravy and biscuits. I posted a while back
>> the problem with getting White Lily flour in Pittsburgh.
>> The mail order costs are way too high these days, so I was
>> looking for a substitute. I found Hudson's Cream self-rising
>> flour at Walmart. So I tried it in my favorite biscuit recipe
>> which calls for the White Lily self-rising. They were great.
>> So, it's nice to know that I can't get a good self-rising flour
>> at Walmart.
>
> I can't buy White Lily locally either, but I knew I could get the Hudson's
> Cream flour at Walmart. What is your favorite biscuit recipe? TIA

SHERON’S BISCUITS

4 c. White Lily self-rising flour
1/2 c. lard
1 3/4 - 2 c. buttermilk
bacon grease

Preheat oven to 450F. Grease a baking sheet with bacon grease. Sift
flour into a mixing bowl. Work in lard with fingers until crumbly.
Make a well in center of flour and work in buttermilk a little at a time
until a wet dough is formed. Try to work dough as little as possible.
De-gunk fingers. Sift a thin layer of flour over dough. Scoop up a
blob of dough and work it into a biscuit shape bouncing dough lightly
from palm to palm. Plop it down on baking sheet. Biscuits should be
from 2"-3" in diameter and fairly thick. Repeat until dough is used up,
sifting more flour on top if necessary. Biscuits should have sides
touching. Bake for 15-20 minutes or until golden brown. This recipe
makes 12 large biscuits.

Notes: I don’t usually bother greasing sheet. There is enough loose
flour coating the biscuits that it isn’t necessary. I usually use
Crisco instead of lard. One of these days I’m going to try rendering my
own pork fat and try using that. The lard you buy is not that great.
You can substitute plain cake flour for the self-rising flour and add an
appropriate quantity of salt and leavening. Consult a similar biscuit
recipe for the proportion of salt and leavening to flour.

When I found this recipe in a magazine (don't remember which one) about
15-20 years ago, I was intrigued by not having to roll out the dough.
Then I searched around for White Lily and found out you couldn't buy it
here but also found out I could buy White Lily directly from the company
for a very reasonable price - about $5, which included shipping, for
1 5-lb. bag. Alas, that is no more. Anyway, it seems Hudson Cream
is just as good.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?