RECIPE TAKEN FROM Leslie Kendall Pease
Turn oven on to 425*
and melt 1/2 stick of margerine or butter (careful it doesn’t burn!) in a GLASS 13×9 baking dish.
Remove from oven as soon as it is melted.
Meanwhile, Place 1 tbsp. vinegar in a 2 c. measuring cup.
Add 1 1/2 c. milk. Set aside.
Place 4 c. self-rising flour in large mixing bowl.
Cut in 2/3 c. Crisco (solid veg. shortening).
Mix in soured milk.
Keep mixing to a minimum: the more you beat flour, the more gluten is formed, the tougher the biscuits, pancakes, etc.
Drop by tablespoons into melted butter, and quickly turn biscuit over to butter both sides. Bake 12-15 minutes.
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