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[quote=Anonymous][quote=Anonymous]I’m the Martha Stewart recipe poster above and now realize you said Crisco is okay. My DH won’t eat crisco, but this is my mom’s recipe. Her technique was using her hands, not a pastry cutter, making sure everything was cold, and she worked fast but very gently. I am not as good as her, and she has passed away, but we had biscuits with homemade soup every Sunday night in the winter—such a great memory! Here it is: ▢ 2 cups self rising flour ▢ 1/3 cup cold Crisco ▢ 1 cup cold buttermilk Start with the flour in a large bowl. Use your hands to “rub” the fat into the flour until pea sized. Use a wooden spoon and stir in the buttermilk with as little stirring as possible. Turn dough onto floured counter, form a ball gently, pat into a disk and cut the biscuits. 425° for 12-16 minutes. You can brush the tops with butter. [/quote] Yum, what a good memory![/quote]
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