Traditional Southern Biscuits
- 2 c
- white lilly or martha white self-rising flour
- 4 Tbsp
- crisco shortening (chilled in the refrigerator)
- 1 c
#1 Instead of Crisco, substitute cold lard in order to get crisp tops and soft middles; or
#2 Instead of Crisco, substitute cold(not melted) butter (not margarine) for a soft buttery taste; or
#3 Instead of Crisco, use 3 tablespoons of cold lard and 1 tablespoon of cold butter for the perfect Southern biscuit! My personal favorite.
#4 Instead of self-rising flour, substitute the following ingredients:
2 cups of all purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
#5 Same as #3 plus 2/3 cup of shredded Jack or Sharp Cheddar Cheese placed into the dry ingredients prior to adding the buttermilk. The addition of the Jack Cheese will result in a more subtle cheese flavor than the Sharp Cheddar.