I saw a recipe for buttermilk biscuits in the June issue of Southern Living that looks almost identical to mine. The thing that makes mine (and theirs) different from most all other biscuit recipes is the extra amount of kneading. As a matter of fact, I read the recipes on the flour bags in the grocery store yesterday. Most will caution against kneading very much, recommending only 3 or 4 times. But the method I use, that I learned as a girl from Momma, is to knead about 20 or more times, working in some more flour every time I fold the dough over. You know it’s ready to roll out when the dough springs back when poked. I cook in an oven set higher than normal, and even though I use self-rising flour, I still add some more baking powder, resulting in fluffier, higher rising biscuits.
This is my version of buttermilk biscuits, perfected for my oven and my family’s taste.
3 ½ cups self rising flour
1 tablespoon baking powder
¼ teaspoon baking soda
½ cup butter flavor shortening
1 ½ cup whole buttermilk
1 cup flour set aside for rolling and kneading
Roll to a rectangular shape roughly 8 by 12 inches. Use a pizza cutter to cut 2 inch squares. Separate by about a half inch on the baking sheet. Place in an oven preheated to 500 degrees and bake for 10 or 11 minutes. Makes two dozen.