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.
Blue Ribbon Recipe
A simple, basic buttermilk biscuit with minimal ingredients. It's an old-fashioned recipe everyone should have handy. If you follow Elaine's directions, once baked the biscuit is perfectly flaky and fluffy with a little tang from the buttermilk. They're melt-in-your-mouth good.
Note: Elaine says to place the hot biscuits in a covered container to steam. Since we were leaving them in the cast iron skillet, we just covered that with a tea towel to steam. The Test Kitchen
2 cself-rising flour (Martha White or White Lily for best results)
1/4 clard or shortening (about egg-sized and very cold)
1 cvery cold buttermilk (may need to adjust amount)
3 Tbspmelted shortening or butter
How to Make My Granny's Old-Fashioned Biscuits
- Special 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 the label and it works perfectly.