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We tested scores of biscuit recipes, but this one rose above the rest. Literally. Hot biscuits with butter, jam, honey, or gravy—any way you top them will bring a smile to your face.

For cheese biscuits, stir in 1 cup shredded Cheddar cheese before adding the buttermilk. Drop by rounded tablespoonfuls into a greased cake pan, and bake as directed below. After baking them, combine 1/4 cup (1/2 stick) melted butter with 1/4 teaspoon garlic powder, and brush over the warm biscuits. 

8 to 12 biscuits
  • Nonstick cooking spray, oil, or butter
  • 1 1/2 cups self-rising flour (White Lily preferred)
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/4 cup vegetable shortening, chilled
  • 1 1/4 cups buttermilk
  • 1 cup all-purpose flour
  • 2 tablespoons (1/4 stick) butter, melted

Preheat the oven to 450°F. Using nonstick spray, oil, or butter, grease a round cake pan. Combine the self-rising flour, sugar, and salt in a large bowl. Cut in the shortening with a pastry blender or fork until pea-size crumbs form. Stir in the buttermilk with a fork. (The dough will be very wet and will resemble cottage cheese.)

Pour the all-purpose flour into a shallow bowl. With a tablespoon or ice cream scoop, scoop a lump of the dough into the flour; lightly coat the dough on the outside to prevent sticking. With floured hands, shape the dough into a ball, shake off the excess flour, and place in the prepared pan. The biscuits should touch each other to help them rise instead of spreading. (Who wants a flat biscuit?) Bake in the center of the oven until golden brown, about 18 to 20 minutes. Brush the biscuits with melted butter and serve hot.