I love this recipe. My very dear friend in Atlanta makes these when we come to visit. Her family secret is to bake these in a very hot, oiled black cast iron skillet. Have some fresh creamy butter and blackberry jam or honey close by - they may not make it to the table!
- Mix the dry ingredients together in a mixing bowl.
- Blend in the 2 Tablespoons Crisco until the mixture is coarse and grainy, using a fork or pastry blender.
- With a fork, stir in the buttermilk.
- DO NOT OVERMIX.
- On a floured board pour dough out and knead 4-5 times.
- Pat the dough out to about 1/2-inch thick.
- Cut with biscuit cutter or a floured dipped glass into rounds or pizza cutter for squares.
- It is very important not to handle the dough too much as it will get tough.
- Place 1 Tablespoon Crisco in heavy black cast iron skillet; place in pre-heated 500º oven for 5-6 minutes.
- Crisco and skillet should be very hot.
- Remove skillet from oven and place the biscuits in the skillet, turning each once in the oil.
- Bake for 10 minutes or till light brown.
I made these on 8/21/07 for the Camera-less Chef Game.I made this recipe as directed,but I had to add about 1/4 cup more flour to be able to get it into a soft ball.Even though I sifted the dry ingredients,they still didn't rise as high as I had hoped.The taste was pretty good, I really like how crisp the bottom was on these.Served with Buttermilk Fried Chicken,My Mashed Taters,and 24k Carrots made a very good "comfort food meal".Thanks for posting,"Keep Smiling :)"
WOW! I was looking for a biscuit recipe that I would not have to cut down. This recipe was FANTASTIC! I did not have a large cast iron skillet so I used a baking sheet with excellent results. Thank you for sharing a wonderful recipe!
Thank you for posting, Cindi! These came out great! I have tried for years to make biscuit and they usually come out like hockey pucks..lol Next time I will probably double the recipe. Thanks again!!