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.
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
- Preheat oven to 450 degrees. Heavily grease a large cast-iron skillet or biscuit pan and set aside. (I prefer the cast iron skillet).
- Put the flour into a large bowl and add lard/shortening.
- Cut into flour using the usual pastry method.
- Add buttermilk and mix with fork or hands.
- Mix into a light dough.
- Turn dough onto a floured board and knead a couple of times.
- Pat dough to flatten to about 1/2 inch thick. Using a biscuit cutter, cut dough into biscuits.
- Place cut biscuits in the prepared pan.
- Pour melted shortening/butter over each biscuit.
- Bake for about 13 to 15 minutes or until golden. Remove from pan and place into a covered container and allow to steam for about 5 minutes. You may also brush melted butter over top prior to steaming (if desired).
- Serve hot with butter, apple butter, jellies, jams, honey, or anything else that you like.
- 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.