Funkhouser
05-24-2007, 08:45 AM
This recipe is so easy, it's almost shameful. You can freeze the individual biscuits on a waxed paper-lined baking sheet overnight, then pop them in a freezer bag the next day. I don't know how long they'll keep, because they usually get thawed out & eaten pretty quickly! ;D
6 cups self-rising flour (or 6 cups regular flour, 3 Tbsp baking powder and 1 Tbsp salt)
1 cup shortening
2 cups buttermilk
Sift the flour, add the shortening and work it in with your hands (not too much!)...then add the buttermilk. Work your hands in there again until a soft dough is formed. Don't get carried away...it's better to undermix a bit than to overdo it, so the dough rises better. Roll the dough out to about 1/2 inch thickness. I use the band from a Mason jar to cut out my biscuits, and I can get about 30 from one batch of dough. Bake them @ 450 degrees for about 12 mins or so. Mmmmmm! :D
6 cups self-rising flour (or 6 cups regular flour, 3 Tbsp baking powder and 1 Tbsp salt)
1 cup shortening
2 cups buttermilk
Sift the flour, add the shortening and work it in with your hands (not too much!)...then add the buttermilk. Work your hands in there again until a soft dough is formed. Don't get carried away...it's better to undermix a bit than to overdo it, so the dough rises better. Roll the dough out to about 1/2 inch thickness. I use the band from a Mason jar to cut out my biscuits, and I can get about 30 from one batch of dough. Bake them @ 450 degrees for about 12 mins or so. Mmmmmm! :D