Prep 5 mins
Cook 15 mins
Better than what? Well, better than my old recipe! Make sure that you handle the dough as little as possible once the liquid is added. Add 1/2 cup of shredded cheese before the buttermilk for a doubly good mix. *Later edit* I noticed that folks have different expectations of biscuits so I want to clarify. These are not meant to be crumbly. I do like those kind, but this recipe is more flaky. I am adjusting a few things on here to accommodate things I have learned in the 12 years since I posted this.
- Heat oven to 450 degrees.
- Sift together dry ingredients.
- Cut in shortening until mixture resembles coarse crumbs.
- Add just enough milk to moisten (start with the 3/3 cup and add a little more at a time until all is moist).
- Gather the dough in a ball and knead very lightly until it is all together and fairly smooth. Do not over knead. This may take a little practice to get right.
- Pat the dough lightly with fingertips on a lightly floured surface to make a 1/2 thick square.
- Using a knife or pastry blade, cut into squares.
- This makes the most tender biscuits, but if you want you can cut them into circles and reuse the dough until all gone.
- The later biscuits to be cut out will be slightly less tender than the first.
- Place on a cookie sheet and allow to rest for 5 to 10 minutes.
- Bake for 10 to 15 minutes, until tops are golden.
These were quite nice!! I added the grated cheese as suggested and they were so good. Trying to get the coarse crumby texture required adding almost another 1/3 cup of shortening. When making up the dough, I wasn't sure if I had enough buttermilk in it after using 2/3 of a cup. The dough seemed a bit dry still. But when they cooked up, they were the perfect texture.
These are very dry and hard to swallow unless you saturate them with butter. The flavor is pretty good, though, and these would be excellent if covered with gravy. I wouldn't suggest eating them without a large glass of milk nearby.