Homemade Biscuits
Equipment
- Oven
- Cast iron skillet or large baking pan
- Small brush
Ingredients
- 2 cups of White Lily Self-rising flour
- 1/4 cup of Vegetable Shortening
- 3 tablespoons of sugar
- 2 tablespoons of spoon melted butter to brush on the finished biscuits
Instructions
- First, in a large mixing bowl we're going to add 2 cups of White Lily self-rising flour.
- Next, you'll add 3 tablespoons of sugar in the same bowl.
- Then, whisk the sugar and flour together.
- After you're done whisking them together, you will add 1/4 cup of vegetable shortening.
- Now, you’re going to break up the shortening with your fingers.
- Once you’re finished it should look like little grainy pellets.
- Then, add 1 cup of buttermilk.
- Fold your ingredients with a spatula until everything is mixed together.
- Pour the 1/2 cup of extra flour onto your countertop, in order to kneed your dough. You add flour so your dough will no longer be sticky.
- Spread your dough onto your countertop.
- Fold the dough about six times, in order to give your biscuit layers.
- Once you’ve finished folding your dough, use your fingertips to kneed into the dough. I do not use a rolling pin with this recipe.
- Then, you will cut your biscuits out with a biscuit cutter. Preheat your oven to 450 degrees.
- Place your biscuits into a cast iron skillet or large baking pan.**If you’re using a large baking pan, you can use parchment paper or lightly grease your pan with butter or shortening. **
- After you place your biscuits into the skillet, brush them with some of the melted butter. **Don’t forget to save some butter for the finished product.**
- Allow them to cook for about 15-20 minutes on 450 degrees. **I have a funny oven, so I raised my rack higher than the middle rack, to ensure that they won’t burn on the bottom. **
- Remove your biscuits from the oven and place them onto a surface, and allow them to cool.
Notes
Now that your biscuits are finished, you can add some syrup or jelly, this is how we do it in the South. #Country