COUNTRY BUTTERMILK BISCUITS
This was the first recipe my Mama ever taught me how to make, and it's still my favorite biscuit ever.
Provided by Maddie Bell
Categories Other Breakfast
Time 25m
Number Of Ingredients 5
Steps:
- 1. In mixing bowl, thoroughly sift together flour, baking powder and salt. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Make a well in the center of the dry mixture and add buttermilk all at once. Stir with fork until just moist. Turn out onto well-floured surface. Knead *gently* 10-12 times, folding the dough over onto itself as you work. (This makes the biscuits have all those flaky layers you love!) Roll or pat dough to 1/2 inch thickness and cut out with floured biscuit cutter. Be sure that you DO NOT twist the biscuit cutter!! If you do, it will seal the sides of the biscuits and they won't rise as well. Grease cookie sheet or iron skillet. (I like to bake mine in my iron skillet.) Bake at 450F for 12 minutes, or until golden brown.
- 2. TIPS: for the softest biscuits, handle the dough as little as possible. The more you handle it, the tougher the biscuits will turn out! Also, lard in place of shortening truly makes the flakiest, most flavorful result.
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