Prep Time
20 Mins
Bake Time
11 Mins
Yield
Makes about 18 biscuits
Photo: Beth Dreiling; Styling: Lisa Powell Bailey

How to Make It

Step 1

Combine first 3 ingredients until well blended. Cut in shortening and chilled butter with a pastry blender or a fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened.

Step 2

Turn dough out onto a well-floured surface; sprinkle with 1/2 cup self-rising flour. Knead 20 to 25 times, adding up to 1/2 cup additional flour until dough is smooth and springy to touch.

Step 3

Pat dough into a 3/4-inch-thick circle (about 8 1/2 inches round). Cut dough with a well-floured 2-inch round cutter, making 12 biscuits. Place on ungreased baking sheets. Knead remaining dough together 3 or 4 times; repeat procedure, making 6 more biscuits. Lightly brush tops with melted butter.

Step 4

Bake at 500° for 9 to 11 minutes or until golden.

Step 5

Note: For testing purposes only, we used White Lily Self-Rising Soft Wheat Flour.

Step 6

Rosemary Biscuits: Stir 2 to 3 tsp. chopped fresh rosemary into dry ingredients. Proceed as directed.

Step 7

Parmesan-Pepper Biscuits: Stir 1/2 cup (2 oz.) grated Parmesan cheese and 2 tsp. coarsely ground pepper into dry ingredients. (Less flour will be required while kneading.) Proceed as directed.

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