Buttermilk Biscuits
They really are not hard to make but it does take a bit of practice. The biggest magic is to make sure you do not over work your dough.
2 cups self rising flour (I swear by White Lily)
1/3 cup butter flavored Crisco
3/4 cup buttermilk, preferably whole milk buttermilk
Preheat your oven to 450F. get a heavy bottomed skillet or baking dish. (Cast iron is the surface of choice) grease lightly.
Measure flour into bowl. Add shortening and cut in with your fingers, a fork, or pastry cutter. you want to cut the shortening in until it looks kind of like coarse meal. make a little well in the middle of the flour/shortening mixture and add your buttermilk. gather flour into the liquid a little at a time until you have a soft semi-formed dough. This is where it gets tricky. you DO NOT want to over work this dough. allow yourself no more than 10-15 soft working to get your dough together. its better to have it a little damp than too dry. flour your hands and either turn out on to a floured surface or make them out by hand. this will make around 8 biscuits. after all biscuits are on the baking pan, slightly dampen the tops of the biscuits with a little buttermilk. this will smooth out the rough appearance and add flavor. flatten slightly until sides are barely touching. bake for 10-14 minutes or until golden brown. brush tops with melted butter after removing from oven.
if you have some left over they are great for breakfast. just split, butter and toast on a skillet till desired golden color reached.
They really are not hard to make but it does take a bit of practice. The biggest magic is to make sure you do not over work your dough.
2 cups self rising flour (I swear by White Lily)
1/3 cup butter flavored Crisco
3/4 cup buttermilk, preferably whole milk buttermilk
Preheat your oven to 450F. get a heavy bottomed skillet or baking dish. (Cast iron is the surface of choice) grease lightly.
Measure flour into bowl. Add shortening and cut in with your fingers, a fork, or pastry cutter. you want to cut the shortening in until it looks kind of like coarse meal. make a little well in the middle of the flour/shortening mixture and add your buttermilk. gather flour into the liquid a little at a time until you have a soft semi-formed dough. This is where it gets tricky. you DO NOT want to over work this dough. allow yourself no more than 10-15 soft working to get your dough together. its better to have it a little damp than too dry. flour your hands and either turn out on to a floured surface or make them out by hand. this will make around 8 biscuits. after all biscuits are on the baking pan, slightly dampen the tops of the biscuits with a little buttermilk. this will smooth out the rough appearance and add flavor. flatten slightly until sides are barely touching. bake for 10-14 minutes or until golden brown. brush tops with melted butter after removing from oven.
if you have some left over they are great for breakfast. just split, butter and toast on a skillet till desired golden color reached.
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