Prep: 5 minutes

Cook: 12 minutes

Makes: 8 Biscuits

Ingredients:

• 2 Cups Self-Rising Flour
• ¾ Cup Cultured Buttermilk
• ¼ Cup Shortening (aka Crisco)
• Salt to Taste
• Several Pats of Butter 

Instructions:

Preheat your oven to 475 degrees.

Put the flour (White Lily, would be the proper Southern choice.) in a large bowl.

Cut in the Shortening using either two forks, a pastry whisk, or your fingers, until the mixture is the consistency of “pebbly” flour, evenly distributed throughout the mixture.

Now pour in the Buttermilk, mixing (either with a fork or your hand…yes, you should use your hand) until incorporated.

Turn out (that means “turn the bowl over and dump it out”) your dough onto a lightly floured counter or workspace.

Knead the dough, folding it over onto itself 5-7 times. Easy does it…you don’t want to overwork your dough or it will turn out tough. Pat it down to aprox 1 inch thick.

NOTE: At this point, my mama would pinch off a bit of dough and form it in her hands, into a small ball, then pat them out into beautiful discs and place on the pan, turning her hand over and patting each on down to a uniform height with the back of her curled fingers. We are going to forego hand-forming biscuits, in favor of simplicity for this recipe.

Now, grab an approximately 3-inch biscuit cutter, or a drinking glass, or an empty can, (or an empty can with both ends cut out) and cut your biscuits. The motion you’re looking for is down, twist, pick up at an angle, then remove with your free hand, then place in a lightly greased pan or skillet.

TIP: If your biscuit dough tries to stick to your cutter, simply dip it in some flour. Also, if it sticks to your fingers, dip them in flour as well.

Make sure to place each biscuit touching another. This closeness will help them rise together.

Try to cut your biscuits as closely as possible, and make the best use of the dough you have. Some people will re-knead the leftover dough scraps and cut them again. You can, but those biscuits may not rise the same, and they could turn out tough.

Bake for aprox 12 minutes, or until biscuits just begin to brown on top.

When done, remove from over and immediately butter the tops while they’re hot. The allow to cool for 2-5 minutes.

Serve while warm with whatever you’re heart desires. Everything is better, in a biscuit!

Oh yeah…don't forget to download your own free PDF Homestyle Biscuit Recipe and Guide, right here! - https://applevalleyfarmga.com/product/1304065-homestyle-biscuit-recipe