Buttermilk Biscuits

Name: Buttermilk Biscuits
Total time: 900 s
Yield: 20 servings
Cuisine: American
Ingredients: 3 cups White Lily self-rising Flour; 1/2 cup Crisco shortening; 1 tbsp baking powder; 3/4 cup buttermilk; 1/2 stick butter (melted)

1953kenny @kennyp

Texas, United States

I love biscuits and gravy. My great grandmother made the best biscuits, but she made them with sourdough. I have tried lots of recipes, but this one comes most near to the tenderness and taste I enjoy. Hope you will enjoy too.

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Ingredients

15 mins

20 servings

3 cupsWhite Lily self-rising Flour
1/2 cupCrisco shortening
1 tbspbaking powder
3/4 cupbuttermilk
1/2 stickbutter (melted)

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Steps

15 mins

1

Preheat oven to 500 degrees
2

In large mixing bowl sift flour with baking powder. Cut in the shortening and work in with hands until you have beads of flour mixture.
3

Add buttermilk into flour mixture. Stir with wooden spoon until all flour is wet. Again work with hands to until dough is ready to pour out and cut.
4

Place dough on floured surface and either press out or roll with rolling pin to about 3/4 inch tall. Cut with biscuit cutter and place on greased cookie sheet. Place biscuits next to each other for maximum rise.
5

I allow biscuits to rest for 5-10 minutes prior to popping in oven. Bake for 15 minutes until golden brown.
6

When you first pull out of oven brush with melted butter. Enjoy.
7

I know some will ask why use self-rising flour and then add baking powder. I have found through testing that this recipe gives maximum rise and tenderness to the biscuits. You may find through your own trial and error that you prefer less rise and/or a more firm biscuit.