Biscuits, Tried and True
Most recipes will tell you to be gentle with the dough, but I like to make it tougher so that the biscuits don't crumble on you when you try to butter or slice them.
- 2 c
- self rising flour
- 1/2 c
- shortening, or butter flavored shortening. or 3/8 c oil
- 1 tsp
- 1 tsp
- 1 Tbsp
- baking powder
- 1 c
Mix flour, baking powder, salt and sugar in a large mixing bowl. Using fingers work in the shortening until you have a coarse cornmeal like texture. In the picture, I used, butter flavored shortening.
If you use oil- add in after you add the buttermilk.
Add buttermilk and stir with a fork until blended.
I usually just grab up a about 1/4 of a cup in my fingers and roll into a ball -then place it on the sheet and flatten. Other wise if you want- roll out on a floured surface and cut with biscuit cutter.
I turn the biscuits once so that each side is slightly oiled. You should be able to make 8 biscuits.
(as usual though some times different flours need a table spoon more or less- more buttermilk. )
Optional.but delish. brush with melted butter when done.