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Lola Mae's Buttermilk Biscuits

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"Lola Mae Autry, a cook from Whippoorwill Valley in Hickory Flat, Mississippi, recommends rolling out these simple buttermilk biscuits a little thinner than is typical, for a better ratio of crusty exterior to pillowy interior. For the softest biscuits, don't overwork the dough."

List of Ingredients

◦  3 cups unsifted self-rising flour
◦  6 Tbsp vegetable shortening
◦  1½ cups buttermilk


Recipe

Heat oven to 425° F.
Put flour in a large bowl. Use a pastry cutter to work shortening into flour until mixture resembles coarse meal. Add buttermilk and stir with a wooden spoon until mixture just holds together.

Gather dough into a rough ball, then turn out onto a floured surface. Dust hands with flour and gently knead dough four to five times. Roll dough out into a 12" to 13" circle about ½-inch thick, dusting rolling pin and dough with just enough flour to keep dough from sticking. Cut out 12 biscuits with a cookie cutter or the rim of a juice glass and place in a well-seasoned 12-inch cast iron skillet. Biscuits will fit snugly.

Bake until biscuits are just beginning to color, about 15 minutes, then turn heat to broil and bake until tops are lightly browned, 1 to 2 minutes longer.


Makes 12 biscuits