Sunday, December 14, 2008

Buttermilk Biscuits

6 cups Self Rising Flour
1 cup Shortening
2 cups Cold Buttermilk

Preheat oven to 450.
Grease cookie sheet.

Measure flour into a large bowl. Cut in shortening until the size resembles small dry peas or beans. Make a slight well in center of flour mixture. Pour in buttermilk and quickly work flour into the milk and shape into a somewhat ball shape without over working the dough. Dump onto a floured surface and roll out to about 3/4 to 1 inch thick. Cut with a biscuit cutter and place cut biscuits against each other on pan. Either brush tops of unbaked biscuits with buttermilk or spread softened butter on top. Bake at 450 for about 15 minutes, until tops are golden brown.

This recipe makes about 14 very thick and fluffy biscuits.

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