My Homemade Biscuits
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- 2 c
- self rising flour-cold
- 1/4 c
- land o’ lakes pure butter-very cold
- 3/4 c
1Coat a cast iron skillet with shortening, or spray a baking sheet or cake pan with non-stick cooking spray. I use a round flat baking stone.
4Fold the short sides in toward middle, turn the dough, press down into a rectangle again and repeat. Repeat this folding once more and pat into desired thickness, usually about an inch for 8 biscuits. About 3/4 in thick for up to 10 biscuits.
5Using a biscuit cutter or the rim of a small glass, cut into rounds. I also dip my biscuit cutter into some flour so it will be easier to remove the biscuit. You'll want a cutter or a glass that measures about 3 inches across. Do not to twist the cutter or glass, but only push down and lift up. This is very important.
6For a crispy bottom, place on baking dish of your choice about 1 inch apart. Bake at 500 degrees F for 10 to 12 minutes or until golden brown and cooked through.