1½ cups Southern self-soaring flour, these types of as White Lily, see take note
¹⁄8 teaspoon baking soda
1 tablespoon granulated sugar
1 to 1¼ cups buttermilk, or ¾ cup buttermilk and ½ cup hefty or whipping product
1 cup all-purpose flour for shaping, see notes
2 tablespoons butter, melted
Notes: Not all White Lily four is self-increasing.
• If Southern self-climbing flour is not offered, use 1 cup national manufacturer self-mounting all-purpose flour and ½ cup cake flour or instant flour (this sort of as Shake & Bake or Wondra), furthermore ½ teaspoon baking powder. If self-mounting flour is not out there, use all-goal flour and a total of 1½ teaspoons baking powder.
• Do not use self-soaring flour for shaping for the reason that the leavener will give a bitter taste to the outside the house of the biscuits.
1. Preheat the oven to 475 degrees and spray an 8-inch round cake pan with nonstick cooking spray.
2. Incorporate the self-rising flour, baking soda, salt and sugar in a medium mixing bowl. With your fingers or a pastry cutter, perform the shortening into the flour mixture until eventually there are no shortening lumps larger sized than a large pea.
3. Stir in the buttermilk and let stand for 2 or 3 minutes. This dough is so moist that you can not shape it in the typical fashion.
4. Pour the cup of all-intent flour onto a plate or pie tin. Flour your palms nicely. Spoon a biscuit-sized lump of moist dough into the flour and sprinkle some flour around the soaked dough to coat the outside. Decide up the biscuit and form it around into a comfortable spherical. At the same time, shake off the excessive flour. Drive the biscuits tightly against 1 yet another in the cake pan so that they will rise up and not unfold out. Go on shaping biscuits in this method right up until all of the dough is utilised.
5. Brush the biscuits with melted butter and bake just over the heart of the oven right until lightly browned, 15 to 20 minutes. Amazing for 1 or 2 minutes in the pan, then dump out and minimize the biscuits aside. Provide even though very hot.
Per serving: 200 calories 7g body fat 3g saturated unwanted fat 9mg cholesterol 4g protein 26g carbohydrate 3g sugar 1g fiber 120mg sodium 34mg calcium
Recipe from “CookWise” by Shirley O. Corriher