Biscuits

2 cups self-rising flour 
    or 2 cups all-purpose flour + 3 teaspoons baking powder + 1 teaspoon salt

1 stick margarine or butter

1½ cups milk

Put the flour in a large bowl and add margarine.  Wash your hands good and using your fingers break up the margarine until about the size of a dime or use a pastry cutter. Add milk, start stirring.  As soon as you think you don’t have enough liquid to moisten all the flour stop stirring and add a small amount of water.  Dough should be wet and a little sticky. (Better too wet than too dry). When all the flour is wet take a small handful of flour rub the flour onto your hands.  This is the same as rolling the dough out with a rolling pin - but faster.  Pinch off a small amount of dough, about the size of a tangerine.  Roll it around on your floured hands until rounded and feels smooth in the palm of your hand.  Place onto a pan that’s been greased with shortening or generously sprayed with cooking spray.  Place the biscuits in the pan and flatten the biscuit slightly.  Bake 12 minutes in an oven that's preheated to 475 degrees.  Biscuit should be golden brown on top.  Serve hot with jelly or "Biscuit gravy" (Biscuit gravy recipe is also on the blog) Makes about 8 biscuits.