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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 68 |
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Best and easy to make...Always light.. Ingredients:
2 cups self-rising flour |
1/4 cup sugar |
1/2 teaspoon salt |
4 tablespoons shortening |
2/3 cup cream |
1 cup buttermilk, or more |
1 cup plain flour, for shaping |
2 tablespoons butter, melted |
Directions:
1. Preheat the oven to 425 degrees and arrange a shelf slightly below the center of the oven. Spray an 8-inch cake pan with nonstick cooking spray.
2. In a large mixing bowl, stir together flour, sugar and salt. Work the shortening in with your fingers or a pastry blender until there are no large lumps.
3. Gently stir in the cream. Stir in the buttermilk until the dough resembles cottage cheese. It should be a wet mess. If you are not using a low-protein Southern flour, this may require considerably more than a cup.
4. Spread the plain flour (not self-rising) out on a plate or pie pan. With a medium(about 2-inches) ice cream scoop or spoon place scoops of dough well apart in the flour. Sprinkle flour over each. Flour your hands.
5. Turn a dough ball in the flour to coat, pick it up, gently shape it into a round, shaking off the excess flour as you work. Place the biscuit in the prepared pan. Coat each dough ball in the same manner, and place the shaped biscuit up against each other. Continue scooping and shaping until the dough is used up.
6. Bake biscuits until lightly browned, about 20 to 25 minutes. Brush with melted butter. Invert biscuits out onto one plate, then back onto another. With a knife or spatula, cut quickly between biscuits to make them easy to remove. Serve immediately. And stand back they go fast!!!
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