(Sorta) Muffin Monday

I guess these aren't actual muffins per se, but I'm using poetic licence and declaring it muffin-ish because #1 ~ You can still eat it with your hands, and #2 ~ It's just plain yummy! Biscuits!  These are just about the easiest biscuits I've ever made. Thank you, Pioneer Woman!  (I just love her ~ she's absolutely adorable!)

Southern-Style (aka) Self-Rising Buttermilk Biscuits

The Pioneer Woman

Ingredients:

2-1/2 c buttermilk 

(or if you don't have buttermilk:)
 2-1/3 c whole milk + 3 T white vinegar

6 c self-rising flour, plus more for kneading

1-1/2 t salt ** (see note below)

3/4 c lard (or shortening or butter or a combination of the three)

melted salted butter, for brushing

Oven: 475*

** Ree says that if you're using salted butter, cut down on the salt that's in the recipe.**

Directions:

If you're making your own buttermilk, stir vinegar into milk.  Let set 10 minutes.

Sift flour and salt together into a large bowl.

Use a pastry cutter to cut in the fat of your choice until the size of small peas.

Slowly pour in wet ingredients, stirring until it just comes together.

Flour your working surface, and plop out the dough.  Knead 10-15 times, adding flour until it's less sticky.

Roll out dough 1/3 to 1/2 inch thick.  Cut out biscuits and place on a baking sheet 1/2 inch apart.

Bake exactly 10 minutes.  Remove from oven & brush with the melted butter.

* I think you could cut these a little larger & adjust baking time about a minute or two.  Split & fill with scrambled eggs. bacon or sausage, and a slice of cheese.  Wrap in a piece of foil (or napkin) ~ and voila!  Breakfast to go!