I got this recipe off the bag of White Lily Self Rising Flour (that I bought by accident). I used it once to make chocolate chip cookies...thinking it was all-purpose flour and they turned out terrible since the self-rising flour has baking powder and salt already in it! Anyhow, so I've been looking for a way to get rid of this flour. It this certainly turned out to be a yummy way...not that healthy though. As long as I don't make them all the time I figure it is ok.
2 cups self-rising flour
1/4 cup crisco all vegetable shortening, chilled (mine was not chilled)
2/3 to 3/4 cups buttermilk or milk (I used about 2/3 of skim milk)
1 cup shredded cheddar cheese
1/4 cup butter, melted
1/4 tsp garlic powder
Heat oven to 500 degrees.
Measure flour into bowl.
Cut in shortening with a pastry blender until lumps are pea sized.
Blend in just enough milk with fork until dough leaves sides of bowl.
Mix in cheese.
Drop dough by rounded tablespoons onto baking sheet.
Bake 8 - 10 minutes until golden brown.
Combine melted butter and garlic powder.
Brush the entire amount over the biscuits...this may take a few times until all the butter is gone and spread equally among the biscuits.
I served these with boneless skinless chicken I had put from frozen into the crockpot with 2 carrots, 2 celery stalks, a bit of chicken broth to cover the bottom of the crockpot, a small pat of olive oil flavored smart balance and a sprinkle of coarse salt and fresh ground pepper. Cooked for 6 hours on high. Everyone, including the kids, loved it!