Recipe by That Napa Chicken Ranch
I have been making these biscuits for years and love the almost creamy texture. They always remind me of the time when I was quite young and was cramped on time. I grabbed some bisquick and snuck some of those onto the table. My in laws being ever so gracious declared them the best they ever ate (thinking I needed encouragement!)
Top Review by Chef shapeweaver �
This recipe was made on 7/12/09 to go with mine and my SO's dinner.I followed the recipe as it was written, ( double sifted the dry ingredients, I always do that )After adding the buttermilk, it turned into a soupy mixture. :( .To get it firm enough to work with I had to add almost 1 1/2 cups of self-rising flour.I will have to admit that the baking time and temp. were right on the money.And the taste was pretty good. Thanks for posting and " Keep Smiling :) "
- 2 cups flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⁄2 cup shortening
- 3⁄4 cup buttermilk
Directions See How It's Made
- Heat oven to 450°.
- Mix the dry ingredients in medium size bowl. Cut in the shortning until it looks like little peas.
- Stir in the buttermilk and plop it onto a floured surface. Work in just enough flour to pat the dough into a circle about 1/2 inch thick.
- Take a drinking glass about 3-inches across and cut out your biscuits. Leftover dough is easy to roll back out to sqeeze out a couple more!
- Place on cookie sheet about 1-inch apart and bake for 10-12 minutes until the crust is just brown (Don't overcook!).
- *Note: If a baking recipe calls for butermilk I always use real buttermilk- it certainly does affect the texture. In a pich, use buttermilk powder or even milk.
- Serve warm- we don't even bother with butter but it is your choice. Makes great leftovers if heated in the microwave for 10-15 seconds and topped with jam.