The key to making great biscuits is having the right ingredients. I use White Lily Unbleached Self-rising flour, Crisco, and buttermilk. Since I have made thousands of biscuits in the last forty years, I do not measure anymore. However, for you I will give you the approximate amount for each ingredient.
Use one cup of flour to three tablespoons of shortening. For a larger batch just double the flour to two cups flour and six tablespoons shortening. Be sure to cut the shortening into the flour. (I just use two dinner knives or you could use a pastry cutter.) Slowly add enough buttermilk to moisten the flour and shortening. Stir until all the flour and buttermilk is mixed. Do not get it too wet. Sprinkle flour on a board and pour the dough out. Sprinkle a little more flour on top and work into a ball with
your hands. Roll it out to about three quarters of an inch thick. Next cut out your biscuits. I use a drinking glass to cut out the biscuits because it has a larger diameter and makes a thicker biscuit. Bake at 375-400 degrees depending on your oven until golden brown.
This is the recipe, but nobody makes Becky's biscuits like Becky. She can do it in her sleep, with crying babies on both hips and dogs wrestling under the counter, while on the phone checking on a sick friends Best. Biscuits. Ever.
ReplyDeleteVery kind comments, Angie.
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