Buttermilk Biscuits

Ingredients

• 2 cups White Lily, all purpose flour
• 1 T shortening
• 1 T unsalted butter, cold
• 2 ½ t baking powder
• ½ t baking soda
• 1 t salt
• 1 cup buttermilk

Preparation

• Preheat oven to 450F.
• Combine dry ingredients.
• Cut shortening into dry ingredients until resembles coarse meal.
• Add buttermilk with fork until combined and dough forms.
• Transfer to a lightly floured surface and knead dough a few times until soft then press or roll to ½ - ¾ inch thick.
• Cut desired shape biscuits and place on greased baking sheet or cast iron skillet.
• Bake at 450F for 12-15 minutes or until golden brown.
• Brush warm biscuits with melted butter if desired.

Comments

• When I am kneading the dough, I will press it out flat then fold in half. I repeat this several times. This helps to build layers in your biscuits.
• I like the White Lily flour because it is made from soft winter wheat and has a noticably lighter texture.
• We have experimented with the fat in this recipe and it will work using all shortening, all butter or even lard. I like the taste of the butter along with how the shortening allows the biscuits to be tender and soft even when cool.