Recipe by Hollinhead77
"This is the old time recipe from our Grandmamas. There is no real measurement in this for the shortening. Wonderful and tasty heavy biscuit from the old times. Great with homemade sausage gravy. Always always always use White Lily® flour for the fluffiest biscuits. I usually don't always use all of the buttermilk. I seem to usually have just under a 1/4 cup leftover."
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self-rising flour (such as WhiteLily®)
room-temperature vegetable shortening (such as Crisco®), or as needed
1 3/4 cups
buttermilk, or as needed
melted butter for brushing, or to taste
Simple, simple simple. just a few ingredients and you can't screw it up. The only thing is to watch the milk. like other reviewers, decrease about a 1/4 cup. I also useregular flour and add 4 level teaspoons of baking powder to make up for the self rising flour. For the butter milk i used 2 teaspoons of vinegar with 2 cups regular milk. (Thanks for a great week night biscuit recipe.
These are really good and the only biscuits I've ever been able to make that were actually good. Watch the buttermilk bit though. If u use too much they don't bake and are doughy in the center. very good.
All the flour will be used
These biscuits are a bit toasty in the outside and moist and tender on the inside. I didn't have buttermilk on hand so I made sour milk adding lemon juice to milk. They turned out just great. I did reduce the milk as others suggested. We'll be having these again!
Yay!!so happy I found this..just like my gran who lived in the Ozark mntns. made!They turned out great.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 105
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