These biscuits are simple and they just can’t be beat. It's a very traditional, basic Southern biscuit. Of course, I’m biased as, to me, this recipe pretty much defines what a biscuit is supposed to be. Less is more--that is, the less you work the dough the better the biscuits.
Using more buttermilk makes a soft, sticky, difficult dough will result in soft, delicate biscuits, but they are apt to fall apart. Drier dough will result in firmer biscuits that are a little easier to make sandwiches with, but they can be too dry and taste floury.
I’ve had some success with baking them half-way and freezing them for later use. Freezing the raw dough definitely doesn’t work.
Recipe courtesy: Merle “Nana” Hancock
- 1 c self-rising flour (plus extra)
- ~½ c buttermilk (plus extra)
- ¼ c Crisco (or lard)
Preheat the oven to 425° F.
Measure and sift the flour into a mixing bowl. Measure out the Crisco and scoop the lump into the flour. Cut the Crisco into the flour with a fork until the peices of shortening are about the size of butterbeans and are distributed evenly in the flour. If the dough is dry and crumbly, add a little more buttermilk 1 tsp at a time. If it’s really sticky, add a little more flour 1 tsp at a time.
Flour your hands, work surface, and biscuit cutter. Turn the dough onto the work surface and knead it once or twice--just enough so that it comes together. Roll or press the dough out until it’s about ½ inch thick. Cut out the biscuits and place them on a baking pan lined with parchment.
Bake the biscuits at 425 °F until lightly browned: about 10 minutes.