Johnny's Biscuits

SUBMITTED BY: Andrea Evans PHOTO BY: GodivaGirl

"These are the most wonderful biscuits you'll ever put in your mouth. They are the biggest, best tasting, lightest, and fluffiest biscuits I've ever had. They're not very hard to make either."

PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 9 biscuits

USMETRIC

About scaling and conversions

INGREDIENTS

2 cups self-rising flour
1/8 teaspoon baking soda
3/4 teaspoon salt
1 1/2 tablespoons white sugar
2 tablespoons shortening
2 tablespoons butter, softened
1 1/4 cups buttermilk
1 cup all-purpose flour
1 1/2 tablespoons butter, melted

READ REVIEWS (20)

DIRECTIONS

Preheat oven to 475 degrees F (245 degrees C). Spray a 10 1/2 inch cast iron skillet with non stick cooking spray.
In a medium bowl, combine flour, baking soda, salt and sugar. Cut in the shortening and softened butter with a fork until the lumps are pea size. Gently stir in the buttermilk until all of the flour is incorporated; do not over mix. The dough should be very wet. If not, add more buttermilk to achieve a sloppy consistency. Let stand for 2 to 3 minutes.
Place all-purpose flour in a bowl. Spray an ice cream scoop or large spoon with vegetable spray and scoop out dough. Drop each biscuit one at a time into the flour. Using well-floured hands, pick up each piece and pass from hand to hand lightly to shake off excess flour and shape it into a soft round. Place the biscuits gently into cast iron skillet. They will be a tight fit. Do not mash the biscuits down! Brush tops lightly with melted butter.
Bake at 475 degrees F (245 degrees C) for 16 to 18 minutes. Cool before serving.

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REVIEWS

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Reviewed on Apr. 11, 2003 by JENARM

These biscuits came in handy when a friend who is allergic to eggs was coming to visit. I was surprised to find that they were positively delicious. Light and fluffy and a unique taste. We all raved about them. I also substituted whole milk and vinegar. 1 T of vinegar in the milk and let it sit until it starts to thicken. Yum. I went out and BOUGHT a cast iron pan so that I can make them again the genuine way.

15 users found this review helpful

Reviewed on Jul. 22, 2003 by COOLQUILT

Superior! They melt in your mouth! Wonderful!!

8 users found this review helpful

Reviewed on Apr. 11, 2003 by PITTER

I have made this recipe twice. The first time I did'nt have buttermilk so I made someusing milk and vinegar. My husband loved them but I thought the vinegar gave them a funny twang. The next time I made them I used plain milk. I still got rave reviews, but still not perfect. I think that I put in too much baking soda. I calls for only an eighth of a teaspoon. I did'nt have that size so I just put in half of a fourth teaspoon. It makes them rise, and impresses all my family an friends, but I'm going after that good fluffy buscuit that is also a little chewy. If you put in too much soda they get a little too cakey. Next time I make them, I am going to get the buttermilk, make sure I only use 1/8 tsp soda, and I'm sure they will be great. They really were easy to make. My husband sd they tasted just like his Mom used to make, and my BIL said they were the best biscuits he ever ate. Granted those two would eat paint off table legs, it was good eough for me. Aunt Pitter Pat from PB

8 users found this review helpful

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