An egg wash gives these fluffy biscuits a shiny, golden crust, slightly different from traditional biscuits brushed with butter. Use a soft-wheat flour, such as White Lily, for tenderness.
Yield: Makes about 1 dozen biscuits
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1/3 cup shortening
- 2/3 cup buttermilk
- 1 large egg, beaten
- Combine first 5 ingredients in a large bowl; cut in shortening with a pastry blender until mixture is crumbly. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times.
- Roll dough to 1/2-inch thickness, cut with a 2 1/2-inch round cutter, and place on lightly greased baking sheets. Brush biscuits with egg. Bake at 425° for 10 minutes or until golden.
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