I've used White Lily Self-Rising Flour to make biscuits for AGES, and this recipe is identical to the one on the side of their bag. I like to mix up batches of the flour and shortening mix and store it in a plastic container. When you want biscuits, just dip out the amount you need, add the buttermilk, and you're ready to go. If you substitute butter for half of the shortening, just store the mixture in the the fridge. The only way to mess up this recipe is to use all-purpose flour instead of self-rising.
Quick Buttermilk Biscuits
Photo: Jennifer Davick; Styling: Amy Burke
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Total: 22 Minutes
- 1 cup shortening
- 4 cups self-rising soft-wheat flour
- 1 3/4 cups buttermilk
- 1. Preheat oven to 425º. Cut shortening into flour with a pastry blender until crumbly. Add buttermilk, stirring just until dry ingredients are moistened.
- 2. Turn dough out onto a lightly floured surface, and knead lightly 4 to 5 times. Pat or roll dough to 3/4-inch thickness, cut with a 1 1/2-inch round cutter, and place on 2 lightly greased baking sheets.
- 3. Bake at 425º for 12 to 14 minutes or until lightly browned.
- Freezing instructions: Place unbaked biscuits on pans in freezer for 30 minutes or until frozen. Transfer frozen biscuits to zip-top plastic freezer bags, and freeze up to 3 months. Bake frozen biscuits at 425º on lightly greased baking sheets 14 to 16 minutes or until lightly browned.
Also featured in: Celebrations Special, All You, 2013
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