This is for my co-worker friend Ashley who asked me one day how I make biscuits... I can't remember how old I was when my  mom first taught me how to make biscuits, but I can remember how excited I was to be IN HER KITCHEN.  My mom didn't often let me in there as a kid, so the night she first introduced me to biscuit-making, it was something to be cherished.  I remember standing there in the kitchen of my childhood home, with that old beat-up aluminum pan {they still have it...and one day I hope I get it!}, with all the ingredients set before me...  She told me step-by-step what to do...and I was so excited to be making biscuits that night for my daddy! You can make these without a cast-iron skillet...but you'll be missing that crispy bottom if you do! Take a paper towel, cover your fingers with it and get you a nice glob of Crisco to cover the bottom and sides of your skillet. Next, with your sifter in a bowl, use a generous-sized spoon {mine belonged to my Nama and is larger than a soup spoon, but smaller than today's serving spoons}.  I usually spoon out 6-8 heaps of Self-Rising flour {pending on how many biscuits you want to make!}. Sift up the flour {don't spin the handle completely around!!!!  Just use a back and forth motion...} Once your flour is sifted, grab a fork and that Crisco again and scoop out another generous size {who needs actual measurements anyway?!} With your fork, knead the Crisco into the flour so that you end up with some good crumbles  Once you've mixed those two together, you'll add your milk.  This is where I would get into trouble as a kid...start off slowly so you don't end up soupy! Ha! Mix as you go so you can anticipate how much more milk you're going to need. Adding more milk will get you the consistency almost like a scone batter.  You want the dough just tacky enough to be able to work it into the balls to press into biscuits. Next, grab a little flour to dust on your fingers and then … [Read more...]