Categories : "Side Dish" Cuisine: "American Style"
5 3/4 cups self raising flour -- sifted
1/4 cup sugar
3 tablespoons baking powder
1 teaspoon salt
3/4 cup vegetable oil
1 3/4 cups cold water
2 tablespoons unsalted butter
Place the oven shelf to the highest possible position and preheat to 450oC (230oC Gas Mark 8).
In a large bowl sift together 5 cups of the flour with the sugar, salt and baking powder. Stir well.
Slowly drizzle 1/4 cup of the boil over the surface of the mixture, just a couple of drops at a time and gently mix the oil droplets until the make little balls of moist flour about the size of rice.
Stir these until they are evenly distributed throughout the mixture.
Gradually add the water, stirring until well mixed but not overbeaten.
Place 1/4 cup of oil in a heavy 10" skillet, preferably cast iron and set aside.
Place the remaining 3/4 cup of flour in a medium bowl and set aside.
Divide the dough in half.
Working with half the dough pinch of one eighth and (with floured hands) shape into biscuits about 1/2" high and 3" round.
Dredge the biscuits with the reserved flour, shake the excess and arrange in the skilled (7 round the edges and one in the centre.
Turn the biscuits over the make sure both sides are coated in oil.
Push into place so they fit snugly in the pan. Place the skillet over a high heat and cook until the oil is bubbling strongly (about 2-2 1/2 minutes).
Immediately put the skilled into the preheated oven.
Bake until the biscuits are light brown on top. About 14 minutes (be careful not to let the bottoms burn).
Brush 1 tablespoon of the butter on top and flip the biscuits over with a metal spatula and continue baking until the tops (now the bottom) are browned (3-4 minutes)
Remove, plate and serve immediately.
Wipe the skillet and repeat the above for the second batch.
Source: "Kell"
