Sea Salt Biscuits

2 cupsself-rising flour, such as White Lily Self-Rising Unbleached Flour
1/4 cupcold vegetable shortening
2/3 to 3/4 cupmilk
2 tablespoonscream
1/2 teaspoonsea salt

Equipment List

Mixing Bowls


Preheat the oven to 500 F.

Put the flour in a large mixing bowl. With a pastry blender or fork, cut in the shortening until the mixture resembles coarse crumbs. Blend in just enough milk with a fork until the dough leaves the sides of the bowl.

Transfer the dough to a lightly floured surface. Knead gently 10 to 12 strokes to make it smooth. Roll out the dough 1/2 inch thick. Cut with a 2 3/4-inch biscuit cutter, dipping the cutter into flour between cuts. Press the cutter straight down without twisting for straight-sided, evenly shaped biscuits. Brush the tops of the biscuits with the cream. Sprinkle with the sea salt.

Place the biscuits into the wells of an ungreased Lodge Cast-Iron Biscuit Pan. Bake 8 to 10 minutes, until the biscuits are golden brown.

Makes 7 biscuits

Adapted from White Lily

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