Prep Time::10 mins
Cook Time::10 mins
Total Time::20 mins
Servings::12
Yield::12 biscuits
Ingredients
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2 cups White Lily Enriched Bleached Self-Rising Flour or White Lily® Enriched Unbleached Self-Rising Flour
¼ cup Crisco All-Vegetable Shortening
¾ cup buttermilk
2 tablespoons butter, melted (Optional)
Directions
Preheat the oven to 475 degrees F (245 degrees C).
Place flour into a large bowl. Cut in shortening with a pastry blender or two knives until crumbs are pea-sized. Stir in buttermilk with a fork just until moistened.
Turn dough out onto a lightly floured surface. Knead gently 5 to 6 times, just until a smooth dough is formed. Roll dough into a 7-inch circle with a thickness of 3/4 to 1 inch. Dip a 2-inch biscuit cutter in flour and cut out as many biscuits as you can. Gather dough scraps and roll together into a ball; pat out to the same thickness as before and cut out addtional biscuits.
Transfer biscuits to a baking sheet, spacing them about 1 inch apart. (For softer biscuits, arrange so the edges almost touch.)
Bake in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and brush butter over top.
Recipe Tips
You can substitute 2/3 cup of milk for 3/4 cup of buttermilk.
To make garlic-cheese drop biscuits, stir in 1 cup of shredded Cheddar cheese before adding the buttermilk in Step 2. Drop by rounded tablespoonfuls onto the prepared baking sheet. Bake as directed above. Combine 1/4 cup melted butter and 1/4 teaspoon garlic powder to brush on warm biscuits.