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1
Preheat oven to 425 degrees F.
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2
Sift flour into a large bowl, 1 big enough to get both hands inside.
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3
Cut the shortening into the flour with a fork until it becomes the texture of moist meal.
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4
Add buttermilk and stir it in with a fork.
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5
Add another dash or two if dough isn't sticky.
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6
The trick is to get dough just as moist and sticky as possible, but not too sticky to work.
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7
Work dough into a ball in the center of the bowl and sprinkle lightly with flour so it won't stick to your hands.
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8
Lift ball of dough out and knead gently on a floured dough board or smooth surface.
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9
Fold the dough over in a clockwise manner with one hand and press it out with the other hand.
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10
Don't over knead ?
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11
just to the point where the dough is soft and consistent.
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12
Pinch off a golf ball size ball and press out between the palms to about a quarter to 1/2-inch thickness and lay out on a slightly greased (with shortening) bread pan.
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13
Bake in oven for about 15 minutes.
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14
The secret here is to learn, through trial and error, how to get the dough as full of buttermilk as possible and yet keep it manageable.
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15
The nostalgic, real homemade taste comes from the buttermilk-soaked dough.
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16
Biscuits can be served with butter or a ladle of gravy.
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17
Note: A viewer, who may not be a professional cook, provided this recipe.
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18
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
