? What can I use self rising flour for -- found it in the pantry bought by mistake.

If I was going to blow the calories, I'd make Corriher's Touch of Grace biscuits.

She does recommend a soft wheat flour, but I've made it with Lily and without and they're good either way. I also use half heavy cream and half buttermilk. Seriously, if I'm going for home-made biscuits, I'm ALL IN.

I used to get a vicarious thrill WHACKING the biscuit tube and watching it split open and expand. Those would be the days immediately following my Dad's 2-week pay day. The rest of the time it was sliced, white bread.

Is it any wonder I turned out the way I did.

http://worththewhisk.com/2010/04/26/shirley-corrihers-touch-of-grace-biscuits/

 
Peach Clafouti (or any fruit)

Peach Clafouti

4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk

Preheat oven to 350 degrees F.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a deep baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Batter will rise to top during baking. Bake for 30 to 45 minutes.


I made it all last August when the peaches were so good! It is light and fluffy and almost impossible to stop eating it!

 
Made these today.

I substituted lard for the shortening. Or thought I did. Turns out I used fat skimmed off pork confit. YUM. Mine didn't rise very high but the flavor was delish, if just a tad too sweet. I'm going to try the recipe with shortening before adjusting the sugar.

 
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