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Southern Buttermilk Biscuits

Source of Recipe


From "Deep South Dish" by Mary Foreman



List of Ingredients



• 2 cups cold soft, winter wheat, self-rising Southern flour (like White Lily brand)
  
• ¼ cup very cold butter, shortening, or lard, cut into cubes
  
• ¾ cup cold real buttermilk
  






Instructions



1. Preheat oven to 500° F. Coat a 10-inch cast iron skillet or a baking pan with additional shortening or oil, and place in oven for 5 minutes.
   
   
2. Put flour into a bowl. Toss cold butter cubes in flour. Using a pastry cutter or two knives, cut butter into flour until it is crumbly. Add buttermilk, and use a fork to mix lightly. Dough will be very shaggy.
   
   
3. Put a bit of additional flour on countertop, and scoop dough out. Sprinkle a small amount of flour over top, and gently push together to form a rectangle. Do not over-handle dough.
   
   
4. Fold short sides in toward middle; turn dough, gently press down into a rectangle again, and repeat. Repeat this folding once more, and pat into desired thickness, about an inch thick. This folding creates flaky layers.
   
   
5. Using a biscuit cutter or rim of a small juice glass, cut out into rounds, taking care not to twist cutter. Gently gather scraps for last biscuits.
   
   Carefully transfer to heated skillet or baking pan, and bake 10 to 12 minutes or until golden brown on top and cooked through.
   
   Makes 6 to 12 biscuits