Sea Salt Biscuits
|2 cups||self-rising flour, such as White Lily Self-Rising Unbleached Flour|
|1/4 cup||cold vegetable shortening|
|2/3 to 3/4 cup||milk|
|1/2 teaspoon||sea salt|
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