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The secret of these sensationally light biscuits is the steam produced by a moist dough and baking the biscuits up against each other.

(measure flour by dipping cup into flour and leveling against side of bag)


  • 1 1/2 level cups white lily self-rising flour,
  • (OR 1 cup other brand self-rising flour plus 1/2 cup granulated flour (i.e.Wondra or shake and blend) plus 1/2 teaspoon baking powder)
  • 1 tablespoon sugar
  • Between 1/8 and 1/4 teaspoon salt
  • 3 tablespoons shortening (Crisco, Spry, etc.)
  • 3/4 cup buttermilk
  • 1/2 cup heavy cream
  • Melted butter - optional


  • Preheat oven to 475.
  • Set a rack in center of oven.
  • Spray 8-inch cake pan with non-stick spray.
  • Have 1 cup non-self-rising flour in a pie plate.
  • Spray a medium ice cream scoop or tablespoon with non-stick spray to scoop up biscuit dough.
  • Blend flour, sugar and salt together in a bowl.
  • Working in with finger tips, mix in shortening.
  • Add buttermilk and cream and stir with a spoon until just mixed - dough will be wet and gooey.
  • Scoop up biscuit dough and drop in plate of flour.
  • Sprinkle with flour and roll in flour.
  • Shake off excess and shape into a tall round. Place in cake pan.
  • Continue process until all dough is used, pressing biscuits snugly next to each other.
  • For wretched excess, you could brush bicuits with melted butter.
  • Bake about 15 to 18 minutes, or until golden brown.
  • Eat hot, turning out the panful of biscuits onto a platter, and gently separating them with a paring knife.

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