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1
Preheat oven to 425 degrees F.
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2
Use a large bowl.
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3
Sift your flour.
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4
Make sure that you measure accurately.
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5
Cut your Crisco or cold butter into the flour using pastry cutter or fork.
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6
Very Important: Do NOT add all Crisco or butter at once.
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7
Spoon it in until the consistency of the flour looks like coarse meal or small peas size crumbs.
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8
You might need more or less.
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9
Stir in your buttermilk.
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10
Again NOT all at once.
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11
You pour until you get a very sticky dough.
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12
My Maw Maw always did her mixing by hand and my Mom used a spoon.
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13
On a large surface spread some bench flour and flour your rolling pin.
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14
Turn your dough out on the working surface and sprinkle a small amount of flour on top.
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15
You will only kneed lightly until dough is smooth.
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16
Only knead a few times.
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17
Remember the more you work the dough the tougher and denser the biscuit will become.
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18
Roll dough out until 1/2 to 3/4 inch thick.
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19
Use biscuit cutter or wide glass to cut out biscuits.
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20
Make sure dip edge of glass into flour each time so that the dough doesn't stick to cutter.
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21
Do not twist the cutter either.
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22
Press straight down.
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23
Place on a greased cookie sheet.
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24
It is okay for them to touch.
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25
Bake for about 10-12 minutes.
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26
Note: My Maw Maw and Mom did not chill their ingredients, but I've heard that the colder the ingredients you work with the fluffier the biscuit.
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27
Some chill the flour also.
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28
I felt that it would be biscuit blasphemy if I altered this handed down recipe.
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29
If you do not have buttermilk you can make some using milk and vinegar.
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30
Just search online for the amounts.
