Rachel'S Famous Homemade Biscuits And Stickies - cooking recipe

Ingredients

2 cups self-rising flour
7 tablespoons Crisco shortening (r)
3/4 cup milk (Rachel recommends a little less than 3/4 cup)
1/2 - 3/4 cup butter or 1/2-3/4 cup margarine
2 -3 teaspoons sugar
1 -2 teaspoon ground cinnamon

Preparation

Place the flour and shortening in a large bowl.
Using a pastry cutter, a fork, or your fingers, mix the flour and shortening into pea-sized morsels.
Add the milk to the flour and shortening mixture and combine, using a fork. Mix a minimum number of strokes, or for for about 15 seconds.
Place the dough onto a hard surface sprinkled liberally with flour.
Using floured hands, knead the dough a few times. Do not over-knead.
Sprinkle the dough with flour and, using a rolling pin, roll it out to the desired thickness, thin for crispy biscuits and thick for more doughy biscuits.
Use a cookie cutter cut out the biscuits and place them on an ungreased cookie sheet about 1 inch apart. Leave a 1 1/2\" margin near the edges of the pan on which to place the stickies. Keep the cookie cutter well-coated with flour to prevent sticking.
To make stickies, ball up remaining dough left from biscuit cutting. Sprinkle with flour and roll into a very thin layer.
Turn the dough over, flour it again, and roll it again. The resulting dough will be flatter and wider than the biscuit dough, about 13-15 inches in diameter.
Place triangles of butter or margarine 1 to 1 1/2 inches apart on the dough.
Sprinkle dough with sugar. Sprinkle ground cinnamon on top of the sugar.
Roll up the dough jelly roll style and cut it into 3/4 inch slices.
Place the stickies in the empty space around the edges of the cookie sheet.
Bake at 450\u00b0F for 12 to 13 minutes or until golden brown.