- 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
- 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.
- 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.