Traditional Southern Biscuits
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- 2 c
- white lilly or martha white self-rising flour
- 4 Tbsp
- crisco shortening (chilled in the refrigerator)
- 1 c
1After pouring flour into mixing bowl, cut in shortening with pastry blender (or fork) until mixture is like coarse meal. THE FAT MUST BE COLD!
2Then pour buttermilk into mixture and stir ingredients together. DO NOT OVERMIX!
3Add more buttermilk (if necessary) and stir left over dry ingredients in bottom of mixing bowl to become part of dough. (The dough should be as “wet” as possible and still be able to handle it without sticking to flour-dusted hands). Shape the dough into one large lump on a flour-dusted surface. DO NOT KNEAD DOUGH!
4Shape or lightly roll dough to desired thickness. Cut out biscuits and place on an ungreased baking sheet. Bake at 450 degrees F for about 10-12 minutes or until the tops are golden brown. Makes about one dozen biscuits.
5Traditional Variations: (In case your grandmother’s biscuits had a slightly different taste . . . )
#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.