Ingredients:
4 cups self-rising flour 2 tablespoons white sugar
2 cups buttermilk 2/3 cup shortening
Directions:
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1.
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Sift together the flour and sugar
in a large bowl. Cut in the shortening until the mixture has a fine crumb or
cornmeal texture. Stir in the buttermilk with a fork until a soft dough
forms.
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2.
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Turn the dough out onto a floured
surface, pulling off any pieces sticking inside the bowl. Gather dough into a
ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap
and refrigerate overnight.
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3.
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Preheat oven to 425 degrees F (220
degrees C).
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4.
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Working on a floured surface, roll
or pat the dough out to 1 inch thickness. Cut into rounds with a 2 inch
biscuit cutter, or the floured rim of a glass, by pressing straight down and up.
DON’T TWIST--Twisting the
cutter will prevent the biscuits from rising as high. Place biscuits about 1
inch apart on an ungreased baking sheet, and allow to rest a few minutes.
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5.
| Bake in preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm. |
