The key to perfect Southern biscuits is using a soft, winter
wheat flour, like White Lilly. Also it is crucial to use chilled shortening
and butter and whole-milk buttermilk. Just as important is that you do not
over work the dough and bake them in a very hot oven. It takes practice
to be able to consistently turn out the perfect Southern biscuit.
Preparation Time: 30 minutes Serving Size: 8 biscuits
- 2 cups self-rising soft, winter wheat flour (White Lilly)
- 1/4 cup chilled shortening
- 1 tablespoon cold butter
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- 2/3 to 3/4 cup whole-milk butter milk
- additional butter: 2 tablespoons melted and butter for
finished biscuits (optional)
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Heat oven to 500°. Measure flour into a large wide bowl and
place in the refrigerator along with the shortening and a pastry
cutter, fork and cookie cutter. Chill all for at least an hour.
Measure 1/4 cup shortening and 1 tablespoon cold butter and
place in flour. Cut with pastry cutter until the flour looks
like coarse sand. Make a well in the center of the flour and
pour in 2/3 cup buttermilk. Use your fingers to begin bringing
the flour into the buttermilk from the edge. Feel free to use
a fork if it is easier. Add more buttermilk if necessary to
form a sticky dough. Cover and place in the refrigerator for
10 minutes. Meanwhile melt 2 tablespoon butter in the microwave
and set aside to cool slightly. Remove the chilled dough and
gently turn out onto a lightly floured board. Pat the dough
out with your fingers into a round shape about 1/2 to 3/4 inch
thick. Fold over onto itself and pat back out in the same sized
shape. Do this a few more times, working the dough as little
as possible. Have an ungreased baking ready and use a cutter
to make biscuits. Gently gather and pat the dough between cuts
to make all the biscuits. Place on baking sheet and brush the
tops with the cooled melted butter. Bake 8 to 10 minutes until
golden brown, but do not over cook. Slice in half and butter
if desired as soon as they come out of the oven.
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