pondlady
12-06-2006, 02:40 PM
Oven: 450
12—14 Minutes
2 c self-rising flour (like Martha White)
1/4-1/3 c oil
1 c milk or buttermilk
1 pinch baking soda (if buttermilk is used)
self-rising flour, for surface
Heat oven. In large bowl, add flour and make a well in the center for mixing. Add oil to the well. Stir the well as you add buttermilk mixing in more and more flour until all the flour is involved and the dough is sticky, gummy and on the verge of being "too wet". Turn out the dough onto a floured surface and with flour on your hands make into a very soft dough, sprinkling a little extra self-rising flour over it all as needed until no longer sticky. Try not to work the dough at all or anymore than necessary for it to be consistent throughout. Pat out dough to 1/2” thickness. Cut with floured 2 1/2” round cutter. Place on cookie sheet or greased cast iron skillet. Bake 12 to 14 minutes or until golden brown. Brush with melted butter. Serve warm. Makes 1 dozen.
12—14 Minutes
2 c self-rising flour (like Martha White)
1/4-1/3 c oil
1 c milk or buttermilk
1 pinch baking soda (if buttermilk is used)
self-rising flour, for surface
Heat oven. In large bowl, add flour and make a well in the center for mixing. Add oil to the well. Stir the well as you add buttermilk mixing in more and more flour until all the flour is involved and the dough is sticky, gummy and on the verge of being "too wet". Turn out the dough onto a floured surface and with flour on your hands make into a very soft dough, sprinkling a little extra self-rising flour over it all as needed until no longer sticky. Try not to work the dough at all or anymore than necessary for it to be consistent throughout. Pat out dough to 1/2” thickness. Cut with floured 2 1/2” round cutter. Place on cookie sheet or greased cast iron skillet. Bake 12 to 14 minutes or until golden brown. Brush with melted butter. Serve warm. Makes 1 dozen.