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Ingredients
- 4 tablespoons vegetable shortening
- 2 cups self-rising flour (see Note)
- 3/4 cup buttermilk, well shaken
Method
- Preheat the oven to 450F.
- Lightly grease a baking sheet with nonstick cooking spray.
- Using a pastry blender or two table knives, cut the shortening into the flour until it resembles coarse meal.
- Use a fork to stir in the buttermilk to make a soft dough, or until the dough comes together and leaves the sides of the bowl.
- Continue stirring with the fork until all the flour is worked into the dough, then turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable.
- With your hands or a floured rolling pin, flatten the dough to a thickness of 1/2 inch.
- Cut the dough with a 2 1/2-inch floured biscuit cutter.
- Place the rounds on the baking sheet 1 inch apart for crisp biscuits or almost touching for softer biscuits.
- Bake for 8 to 10 minutes, or until lightly browned.
- I mix the dough from start to finish with my fingers.
- I taught Trishas dad to use a fork because all the dough seemed to end up on his big hands and not in the pan!
- Reroll dough scraps for an extra couple of biscuits.
- If you cannot find self-rising flour, substitute 2 cups all-purpose flour, 3 teaspoons baking powder, and 1/4 teaspoon salt.