Biscuits!
You can never have enough biscuit recipes. Here's another one that I have adapted from the White Lily flour bag recipe.
Ingredients
- 2 cups White Lily Self-rising Flour
- 2 Tbs. Cold, Unsalted Butter, cut into pieces
- 2 Tbs. Shortening
- 3/4-1 cup Buttermilk, this depends on humidity, I like to use full fat
- 2 Tbs. Additional, Salted, Butter, melted
Instructions
- Preheat oven to 450°Place the flour in a large mixing bowl. Using your fingertips (better than a fork) rub the butter and shortening into the flour. Make sure your hands start cold and work fast. You don't want the butter to melt.
- Make a well in the center of your flour mixture and pour in the buttermilk. Use a fork here and toss the flour into the buttermilk to combine. When it has just come together, turn out onto a lightly floured surface. The door will be sticky.Dust a little flour on top of the dough and knead it. Fold it over itself at least 10 times. There are some traditions that say 15 times!
- I prefer to pat the dough into a 1/2 inch disc. You can use a rolling pin. Using a 2 inch biscuit cutter or even just a glass, cut biscuits by pushing straight down and up. You do not want to twist on your way up. That is where you get those great flaky layers.Place biscuits on baking sheet so that they are touching.Form remaining scraps of dough into another disc and cut more biscuits. This batch will not be as fluffy as the first. They will still taste great!
- Bake until light golden and tall. About 15 minutes.Remove from oven and brush each biscuit with melted butter.Serve warm and with Maple syrup. IMHO it's the only way!