On Wed 13 May 2009 08:53:21a, Kate Connally told us...

> 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, thank you *so* much! This sounds perfect, and will be served Sunday
for breakfast!

--
Wayne Boatwright
------------------------------------------------------------------------
We are living in a world today where lemonade is made from
artificial flavors and furniture polish is made from real lemons.
~Alfred E. Newman