Mama’s Buttermilk Biscuits

The remaining biscuit recipe, my Mama’s Buttermilk Biscuits are melt-in-your-mouth delicious. With a flaky texture and heat buttery taste, they’re a tasty addition to any meal.

Cook Time 12 minutes

INGREDIENTS

• Two cups self rising flour Mama swears by using White Lily
• a heaping 1/4 cup vegetable shortening like Crisco
• 3/4 cup – 1 cup full fats buttermilk
• a little much less than a 1/2 stick of butter optional
• a pizza cutter yes, that’s right.

INSTRUCTIONS

1. Preheat your oven to five hundred degrees.
2. Using your fingers, work the shortening in with the flour in a giant bowl till the flour seems crumbly, about the measurement of little peas. Stir in the buttermilk with a timber spoon. Start with 3/4 cup & add a little extra if want be.
3. Lightly dirt your countertop with a little flour.
4. Now, right here is when the pizza cutter comes in! Pat the dough down into a neat rectangle – no motive to do any kneading really. Using a pizza cutter, slice the biscuits into 6-8 squares. Place the biscuits into a greased forged iron pan or if you don’t have one, a spherical cake pan or casserole dish will do, with the facets of the biscuits simply touching.
5. Melt three tablespoons of butter & pour that on pinnacle of the biscuits (optional). Bake for about 12-15 minutes, till gently browned.
6. Melt a couple greater tablespoons of butter & brush that on pinnacle of the freshly baked biscuits, if desired.
7. Eat them all at one sitting. Bake some other batch. Repeat.

Enjoy.

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