Now biscuits aren’t a tradition in my family, but they are in my husband’s. And for whatever reason, I could never make biscuits that were fluffy. Mine tended to come out like rocky lumps—until I found this recipe.
- 2 cups flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup vegetable shortening
- 1 package quick-rising yeast
- 1 1/4 cup buttermilk, warmed
- Melted butter
In a large bowl, sift the flour, sugar, baking powder, salt, and baking soda. Cut in the shortening until the mixture resembles coarse meal. Add yeast. Set aside.
Add the warm milk to the dry ingredients and stir with a fork until moistened. The dough will be sticky.
Turn out the dough onto a floured surface and knead gently until smooth, about 30 seconds.
Gently roll out the dough to a half-inch thickness. Cut with a floured cutter. Place two inches apart on an ungreased baking sheet. Let rise for 15 minutes.
Preheat oven to 400° F while the biscuits rise.
Bake 12-15 minutes. For extra decadence, brush the tops of the hot biscuits with melted butter. Makes 12.