BubbaGourmet
Senior Cook
2 cups Self Rising Soft Flour (Biscuit Flour)
1/8 tsp Baking Powder
1/2 tsp Salt
3/4 cup vegetable Shortening
1 cup Buttermilk
2 Tbsp. Melted Butter
In a large bowl, combine flour, salt and baking powder. Add the shortening and cut in with a pastry cutter or PINCH in with your fingers until the flour resembles meal. Add the buttermilk and stir in with a fork until the dry ingredients are just moistened. The dough at this point will be very sticky. Turn out onto a well-floured surface and knead lightly just a few times. DO NOT OVERWORK THE DOUGH! It should still be fairly sticky. Roll the dough out to a rough circle app. 3/4 inch thick. Cut the biscuits out with a biscuit cutter or glass. Set onto a greased baking sheet and bake at 450 for 10-12 minutes until golden. Brush with melted butter, serve.
1/8 tsp Baking Powder
1/2 tsp Salt
3/4 cup vegetable Shortening
1 cup Buttermilk
2 Tbsp. Melted Butter
In a large bowl, combine flour, salt and baking powder. Add the shortening and cut in with a pastry cutter or PINCH in with your fingers until the flour resembles meal. Add the buttermilk and stir in with a fork until the dry ingredients are just moistened. The dough at this point will be very sticky. Turn out onto a well-floured surface and knead lightly just a few times. DO NOT OVERWORK THE DOUGH! It should still be fairly sticky. Roll the dough out to a rough circle app. 3/4 inch thick. Cut the biscuits out with a biscuit cutter or glass. Set onto a greased baking sheet and bake at 450 for 10-12 minutes until golden. Brush with melted butter, serve.
