CATEGORIES
INGREDIENTS
- Cooking Time: 12
- Servings: 8
- Preparation Time: 25
- 2 cups self-rising flour in a wooden bowl.
- 3/4 cups of buttermilk.
- 1/4 cups of hard Crisco shortening.
- 1/4 tbsp. of salt.
- 1 tbsp. of salted butter.
DIRECTIONS
- Preheat the oven to 525 degrees F. with a rack in at the center.
- Spread some Crisco shortening on a 9-10 cast iron skillet bottom.
- Put the self-rising flour in a medium bowl, add some salt, then make a well in the middle.
- Pour the buttermilk in the well, then add the Crisco shortening.
- Squeeze Crisco and buttermilk together using one hand. Get rid of all the lumps of Crisco by gradually bringing more flour into the mixture until all the flour is merged.
- Clean and dry your hands.
- Sprinkle a little flour on your work surface, and rub some on your hands too.
- Remove the dough out of the bowl and knead it gently while adding a tiny amount of flour if it's still very sticky.
- Pat gently about one inch thick and cut out with a biscuit cutter. Flour the cutter after every cut and rub stuck dough.
- Place each piece of dough in the prepared cast iron skillet starting from the outer edge to the middle, place the biscuits so that they’re touching.
- After cutting all you can from the dough, gently knead what is left a few more times. Pat it out and cut the rest. Do not repeat this process more than twice.
- If you have some dough leftover, save it for something else, or bake one big biscuit on a separate pan.
- Place the pan on the middle rack and reduce the heat immediately to 500 degrees F.
- Bake your biscuits for about 12 minutes or until the tops turn golden and the sides look dry.
- Use melted butter to brush the tops and serve hot.
