My Granny's Old-Fashioned Biscuits
1. Don't use too much shortening;
2. Don't over-handle your dough;
3. Make sure your shortening and buttermilk are very cold.
Her advice helpled me and I hope it helps you, too!
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- 2 c
- self-rising flour (martha white or white lily for best results)
- 1/4 c
- lard or shortening (about egg-sized and very cold)
- 1 c
- very cold buttermilk (may need to adjust amount)
- 3 Tbsp
- melted shortening or butter
1Preheat oven to 450 degrees. Heavily grease a large cast-iron skillet or biscuit pan and set aside. (I prefer the cast iron skillet).
2Put flour into large bowl and add lard/shortening. Cut into flour using usual pastry method. Add milk and mix with fork or hands into a light dough. Turn dough onto a floured board and knead a couple of times. Pat dough to flatten to about 1/2 inch thick. Using a biscuit cutter, cut dough into biscuits and place in pan. Pour melted shortening/butter over each biscuit. Bake for about 13 to 15 minutes or until golden.
3Remove from pan and place into a covered container and allow to steam for about 5 minutes. You may also brush melted butter over top prior to steaming, if desired. Serve hot with butter, apple butter, jellies, jams, honey or anything else that you like.
4Special Note: I didn't have a biscuit cutter, so what I did was open both ends of a 4-ounce sized mushroom can, washed and removed label and it works perfectly.