These are very close to the biscuits my aunt in Alabama used to make when I was a kid.
2 c. White Lily flour
1 T. baking powder (if using self rising flour, add 1-1/2 teaspoon baking powder instead)
3/4 t. salt (omit if using self rising flour)
3 T. cold Crisco, cut into cubes
3 T. cold butter, cut into cubes
scant 3/4 c. buttermilk, or regular milk
2 tablespoons melted butter for brushing cooked biscuits
Preheat oven to 450 degrees.
Line insulated baking sheet with parchment. (If you don’t have an insulated sheet, stack 2 regular baking pans together)
Sift or whisk dry ingredients in large bowl.
Cut in Crisco and butter with pastry cutter or use your fingers.
Make a well in center.
Pour in milk, and stir with a large spoon until mixture just comes together.
Lightly pat or roll dough to 1/2 inch thickness
Fold on top of itself and pat or roll to 3/4 inch thickness. Repeat again.
Do final roll of the dough 3/4 to 1″ thickness.
Cut dough with floured 2 1/2 inch biscuit cutter, and place upside down on parchment paper.
Roll out scraps of dough and cut a few more.
……OR roll dough into a rectangle and cut 12 square biscuits with no scraps
Place biscuits, almost touching, on prepared baking sheet.
Bake at 450 degrees for 5 minutes, then turn down to 425 degrees and continue baking for 10-15 minutes longer, until golden.
Remove from oven, brush with melted butter, and let rest on the baking sheet for a couple of minutes.
Serve with butter or jam (or sausage gravy!)
Yields 8-12 biscuits.
HINT: Make ahead:
It is very time saving to prepare for your biscuits the night before:
Measure and sift dry ingredients in large mixing bowl. Cover with plastic wrap.
Measure and dice Crisco and butter. Place on small plate, cover with wrap, and place in refrigerate.
I even measure out the milk, cover, and keep in refrigerator.
I also set out my utensils and prepare my baking sheet.
In the morning, making biscuits is a snap!
