Page 33 - SMH 2018 3rd edition

Mountain Momma Biscuits

2 Cups White Lily Self-Rising Flour
2 Tablespoons Vegetable Shortening
3/4 Cups Buttermilk
2/4 Cups Water

Squeeze Butter

Place flour in sifter. Sift flour in bowl. Add

shortening. Mix with fork until small balls forms
(size of peas). Add buttermilk and stir until
mixed well. Add water and stir very well for a
minute or until there isn't any dry flour.

Sift 1/4 cup of flour in a flat bowl or flat surface.
Knead flour until it becomes a large ball. Pinch

off the size of biscuits you want and roll gently
in halves until biscuit forms. Place in pan
sprayed with cooking spray. Cover biscuits with
squeeze butter in preheated oven at 350-370

degrees. Makes 8 medium sized biscuits.

Recipe courtesy of aunt Lois King,

Mountain Momma

33 Smoky Mountain Hiker