I don’t know about y’all but I grew up on biscuits & butter beans.
Oh, & bacon.
Sorry, got side tracked!
Anyways, I grew up on biscuits.
In fact – we eat ’em every Saturday morning, as is tradition.
Not that canned biscuit crud either!
Here ya go:
3 c all purpose flour
1 tsp salt
2 tsp sugar
1/2 tsp baking soda
4 tsp baking powder
3/4 c veg shortening
1 c buttermilk (1 c milk 2 tsp vinegar)
Preheat to 425F.
Sift flour with salt, sugar, baking soda, & baking powder.
With a pastry cutter, blend the shortening into the dry ingredients.
*pro tip: it’s best if the shortening is cold so that the dough doesn’t become greasy.
Mixture should resemble coarse meal.
Add the buttermilk & lightly stir until mixed – remember, don’t over mix the dough or it won’t be flaky!
Turn onto a floured surface (wax paper dusted with a bit of flour works great!) & knead for one minute so the crumbs are incorporated & dough is smooth.
Roll to a thickness of about one-half inch.
Cut with a two-inch biscuit cutter (or a floured mouth of a mason jar).
Place biscuits on a parchment-lined baking sheet &bake in a preheated oven 13 minutes-15 minutes until biscuits have risen & are golden on top. Yum!
Yield: approx 20 two-inch biscuits
* 164 calories, 16 g carbs, 10 g fat, 2 g protein, 1 g sugar