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Megan Beatty | Pedernales EC

“I’ve never understood why, but Granny said to flip them so that’s what we do. Leave them in the skillet for a few minutes before transferring onto a dish. Enjoy!”

2 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon sugar
1/3 cup shortening
3/4 cup milk, divided use
1 tablespoon butter, melted

1. Preheat oven to 475 degrees. Grease a large cast-iron skillet.

2. Place dry ingredients in a mixing bowl. Add shortening and mix until coarse and crumbly.

3. Add 1/2 cup of the milk and mix well, then continue adding milk 1 tablespoon at a time, mixing between additions to make a soft, slightly sticky dough.

4. Once fully mixed, place dough on a floured surface and flip it over to coat both sides in flour. Knead dough flat, fold over and roll out into a slab slightly thicker than 3/4 inch. Cut biscuits with a 2-inch round cutter and place them in the skillet, touching the sides.

5. Bake 13 minutes or until tops are golden. When biscuits are done, brush tops with melted butter, then immediately flip them over and let them sit in the skillet a few minutes before serving.

Servings: 8. Serving size: 1 biscuit. Per serving: 224 calories, 3.96 g protein, 10.37 g fat, 26.99 g carbohydrates, 0.85 g dietary fiber, 411 mg sodium, 2.80 g sugars, 10 mg cholesterol