Biscuits

Biscuits

This is an old Southern recipe that can be traced back to the Civil War. Peggy Gurkin was originally born in Bell Island, Newfoundland - married a southern man (Bob Gurkin), moved to North Carolina, and having never made a biscuit in her life, used this recipe to make the best biscuits that anyone has ever tasted! Peggy passed away a few years ago - God rest her soul. Biscuits and gravy are always served at Thanksgiving.

• 2 cups self-rising flour
• ½ cup shortening
• 3/4 cup whole milk (you can substitute buttermilk for whole milk – add ¼ teaspoon baking soda when making buttermilk biscuits)

Heat oven to 450 degrees. Lightly spoon flour into measuring cup; level off. Cut shortening into the flour with a fork until consistency of coarse meal. Add milk all at once; stir with fork just until a soft dough forms. Turn dough onto lightly floured surface; sprinkle dough lightly with flour. Knead gently 10 times or until no longer sticky. Roll out dough to ½ inch thickness; cut with 2 inch floured biscuit cutter. Place biscuits on ungreased cookie sheet. Bake at 450 degrees for 8 to 12 mins or until golden brown. 

Makes 12 biscuits.