flours in baking - part3

Self raising flour – exactly what it says it is. It’s essentially white wheat, or wholemeal flour premixed with leavening agents (for the rise). Used when you want a spongy texture. (think muffins and sponge cake).

SELF RISING FLOUR BISCUITS

5 cups. self rising flour
1/3 cup. Crisco
1 cup. buttermilk
Sift self rising flour into a large mixing bowl. Place the 1/3 cup of Crisco in a hallowed out place in the flour. With a fork, mix the flour and Crisco. Do Not use all of the flour. Pour the buttermilk over the flour, Crisco mixture. Gradually, mix until the dough is firm enough to handle. Sprinkle flour on a flat surface, place dough and knead gently. Roll out to 1/2 inch thickness, cut and place in a greased pan. Cook at 350 degrees until brown. (About 15 to 20 minutes)