Scissor Icon

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
Page 1
Scissor Icon

Sea Salt Biscuits - Equipment List

Mixing Bowls

Page 2
Scissor Icon

Sea Salt Biscuits - Instructions

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

Page 3