Por This is my variation on a southern biscuit recipe that will make a biscuit lover out of a Yankee.
Makes 10 to 12 biscuits
Vegetable cooking spray
1½ cups southern self-rising flour such as White Lily® or Martha White®
1 teaspoon granulated sugar
½ teaspoon salt
1 teaspoon Aleppo pepper or ½ teaspoon crushed red pepper or cayenne
3 tablespoons shortening or unsalted margarine
1 cup plain yogurt or heavy cream (if you dare)
½ cup toasted, unsalted pecans, coarsely chopped
½ cup coarsely grated Parmesan cheese
½ cup all-purpose flour
Preheat oven to 475º F. Spray an 8-inch round cake pan with cooking spray. In a medium bowl, mix 1½ cups of flour, sugar, chili, salt until blended. Cut in shortening with a pastry blender or work in with fingertips until lumps are pea-sized. Stir in yogurt or cream; let stand 2 to 3 minutes.The dough should be very moist.
Pour all-purpose flour onto a plate. Flour hands well. Scoop about 2 tablespoons of dough into flour. Sprinkle more flour over dough. Gently lift the clump of dough and form it into a ball. Shake off excess flour and place biscuit in the middle of prepared pan. Shape other biscuits in same manner; place in pan. Bake 15 to 18 minutes or until golden brown. Serve with butter.
NOTE: If the southern self-rising flour cannot be found substitute 1 cup Bisquick® and ½ cup cake flour plus ¼ teaspoon baking powder.