Buttery and light, these buttermilk biscuits are perfect for dipping in gravy or sopping up leftovers. Whenever I think about them, I can still see Mom taking them out of the oven.
Start preheating the oven to 450°. Flour, baking powder, baking soda & salt should be mixed in a bowl; then shortening should be chopped in.
Add the buttermilk and gently knead the dough. Get it to a thickness of half an inch by rolling.
Use a 2-1/2-inch biscuit cutter and put on a lightly oiled baking sheet. Ten to fifteen minutes in the oven should provide a golden crust.
First, check the expiration dates on the baking powder and baking soda. Quick work is key; touching the dough too much can cause it to become tough.
Instead of turning, push your biscuit cutter straight down. Biscuits' rise may be stunted if the cutter is twisted, which pinches their edges together.
Our sausage gravy or Dolly Parton's milk gravy? These are wonderful ways to start the day. Serve biscuits with Easter ham or other fancy holiday roasts later in the day.
After biscuits have cooled down to room temperature, they may be stored for up to three days as long as they are properly wrapped.
The biscuits can keep for a few months if frozen.