HOMEMADE BUTTERMILK BISCUITS
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- 2 c
- self rising flour
- 1/4 c
- crisco vegetable shortening
- 1 c
1Combine self-rising flour and shortening. Cut the shortening into the self-rising flour with a pastry blender until it resembles coarse crumbs.
2Add the buttermilk, mix dough with a fork just until incorporated. Do not mix it anymore than necessary. The dough will be sticky.
3Turn dough out onto a heavily floured cutting board or counter. Knead by gently folding the dough over onto itself 6 to 8 times.
4Roll out with a rolling pin into a cicle that's 1-inch thick. Cut out the biscuits using a 2 to 3 inch cutter. Re-form scrape dough, working it as little as possible and continue cutting out biscuits until all dough has been used.
5Place bis cuits on baking sheet, so that they just barely touch. Bake in the preheated 500 degrees oven for 8 to 10 minutes or until golden brown. Then take out of oven and brush with melted butter.