Prep 10 mins
Cook 10 mins
This is the best biscuit recipe I've ever made. My family loves these. I have frequently substituted 1 Tbsp vinergar and 1 cup milk for the buttermilk with perfect results. The only other change I make is to cut them into 12 square biscuits rather than cut them with a biscuit cutter. It's quicker and saves re-rolling the dough (which makes it tough). This recipe if from my very favorite cookbook "Texas Home Cooking". Posted here for safekeeping.
- Position the rack in the middle of the oven and preheat the oven t oo 450* F. Grease a baking sheet.
- Sift together the dry ingredients into a large bowl. With a pastry blender or large fork blend in the shortening until a coarse meal forms. Pour in the buttermilk, and stir together the wet and dry ingredients just until a sticky dough forms.
- Flour your hands and a pastry board or the counter. Turn the dough out and knead it gently ONLY four to six times. Pat the dough until it is about 1/2 inch thick. Cut it with a 2- or 3- inch-round biscuit cutter.
- Transfer the biscuits to the baking sheet, arranging them so that they just touch each other. Bake about 10 minutes, or until they are raised and golden brown. (At the halfway point, turn the baking sheet from front to back to ensure even browning.).
This is a nice, traditional biscuit. Very good with country gravy. Made for Spring 2010 PAC.
Delicious, delicious, delicious! Wow, doesn't that say it all. These biscuits were so tender, flaky, moist and just darn good! This is going in my make again cookbook. It was easy and tasty what more can you ask for...I made as posted...but did use the butter Crisco stuff because that is what I had available. Thanks for posting. Made for Spring PAC 2011.