Southern Biscuits
(Yields nine 2-inch biscuits or 18 tea-size biscuits)

2 cups self-rising flour ¼ cup shortening â to ¾ cup whole milk 2 tbsp. melted butter 2 tbsp. honey

Directions for Biscuits:
(1) Preheat oven to 450°.
(2) Measure and sift 2 cups of self-rising flour into a mixing bowl. Add in ¼ cup of shortening using pastry blender until the particles of shortening are the size of grains of rice. While slowly adding the milk, stir with a large spoon until the flour shortening mixture is thoroughly moistened. Do not over-mix. (3) Turn the dough from the bowl onto floured pastry mat. Using as few strokes as possible, with floured rolling pin roll out the dough to a uniform thickness of ½ inch. (4) Cut the biscuits using a floured cutter and transfer to a shallow baking pan. Arrange the biscuits on the pan so that each biscuit is slightly touching the one next to it. Place the pan in the preheated oven and bake at 450° for 10 to 14 minutes, or until lightly browned. (5) Remove the biscuits from the oven and brush with the melted honey butter.

Directions for Honey Butter:
Melt 2 tbsp. butter in microwave and add 2 tbsp. honey. Stir well.

Serve biscuits with Belle Meade Honey Pecan Jelly or Belle Meade Blackberry Wine Jam.
From the kitchen of Sheree Kelley © 2011