Ingredients
- 2 cups self-rising flour, White Lily is best
- 1/4 cup vegetable shortening OR butter
- 3/4 cup buttermilk
- melted butter, optional
Instructions
- Preheat oven to 450 degrees. Lightly grease a rimmed baking sheet or a cast iron pan with shortening or butter. Or you can line a baking sheet with parchment paper.
- Place flour in a large bowl. Add shortening or butter and cut it in with a pastry blender or 2 forks or 2 knives. You don't want any pieces bigger than a small pea.
- Slowly pour buttermilk in, stirring gently as you pour. Keep gently stirring until flour is moistened but do not overmix.
- Transfer dough to a lightly floured piece of parchment paper. Gently pat it out until it is 1/2-inch thckness.
- Cut out biscuits using a 2-inch floured biscuit cutter, Do not twist the cutter as you press it down. Just use a straight up and down motion. Press together the scraps and cut one more biscuit.
- Place biscuits so they are just barely touching each other on the baking sheet.
- Bake for 10 to 12 minutes. Brush with melted butter and serve.
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