The classic White Lily Southern-Style Buttermilk Biscuits Recipe. Light and moist, with a golden brown crust.
Prep Time10 minutesmins
Cook Time12 minutesmins
Total Time22 minutesmins
Course: Bread
Cuisine: American
Keyword: Buttermilk Biscuits Recipe
Servings: 63" biscuits (large)
Author: Don Herman
Ingredients
2cupsWhite Lily self-rising flour
1/4cupShorteningI use lard
1cupButtermilk
2tbspButterfor brushing tops (optional)
Instructions
Preheat oven to 500F. Check with an oven thermometer to make sure the temperature is at 500F before starting to bake. It will take a while to warm up.
Measure 2 cups of flour into a large bowl
Add the shortening, then cut it into the flour until you get an oatmeal-y texture. I just use my fingers to squeeze the shortening and then continually coat the exposed surface with flour, stirring it around as I go.
Form a well in your flour mixture and pour in the buttermilk. With your floury hand, coat the buttermilk with flour from the sides, turning the bowl (like you do with pasta flour and eggs). Do not overwork the dough - just mix in the liquid until all the flour is moistened.
Turn the dough onto a well-floured surface (I use regular flour, not the self-rising flour). Flip it over to cover both sides of the dough, then knead it just once or twice - no more. It will be wet.
Press the dough into a 1" thick slab and cut with a straight-sided biscuit cutter. Do not twist the cutter, just press straight down.
Place the cut biscuits into a cast-iron skillet. With a finger, wet each biscuit with plain water. This helps form a nice crust.
Bake the biscuits for 12 minutes, or until the tops are a golden brown. Remove and brush with melted butter, if desired.
Notes
Remember the three critical elements: The Right Flour (White Lily brand, self-rising), The Combining of Ingredients (do not overwork the dough - only work it to the point where it will stay together for cutting), and The Right Oven Temperature (check your oven to make sure it's really hitting 500F)