Real Southern Buttermilk Biscuits
Please note: Less kneading, the fluffier the biscuit. Also, always use SELF-RISING flour. Plain flour will create biscuits that look like shot-glass coasters.
2 cups self-rising flour
dash of salt
1/2 teaspoon sugar
3 tablespoons shortening
1/2 cup buttermilk
1/2 cup sweet milk
1 tablespoon water
2 tablespoons melted butter
Preheat oven to 475 degrees. Lightly grease a 14x16-inch baking pan.
Sift flour, salt, and sugar together into a mixing bowl. Cut in shortening with two knives or your fingers until the mixture is coarse.
Add the buttermilk, milk, and 1 tablespoon of the butter. Mix lightly until combined, but do not overmix. Pour the mixture out onto a floured surface.
With floured hands, knead the dough two or three times. (If biscuits are to be used for sandwiches, such as ham biscuits or other breakfast sandwiches, knead them a few extra times.)
With floured hands, pat out the dough approximately 1/2 inch thick. Using a floured biscuit cutter or standard-size can, cut out biscuits. Do not twist the cutter when doing this -- press straight down. (You can re-knead the dough scraps, but biscuits from this cutting will be tougher, more suitable for sandwiches.)
Place the biscuits on a baking pan. Bake 10-12 minutes until golden brown. Remove the biscuits from teh oven and brush them with the remaining butter. Serve immediately.