SOUTHERN GAL BISCUITS
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.
Yield:
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
Cooking Instructions
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.
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