Sandy's Southern Biscuits


2 cups all-purpose flour*

1/2 teaspoon salt

3 teaspoons baking powder

1/4 cup shortening

2/3 to 1 cup buttermilk


Sift all dry ingredients into a medium bowl.

Add shortening and using pastry blender or two knives, cut shortening into flour mixture until it's the consistency of coarse crumbs.

With a fork, blend in just enough (start with 2/3 cup) milk until dough leaves sides of bowl. Add up to 1/3 cup more if necessary.

Turn out onto lightly floured surface and knead 10 to 12 strokes, always bring edges to middle and gently punching down.

Roll dough out 1/2-inch thick. Shape into biscuits with 2-inch cookie/biscuit cutter.

Bake at 475 degrees on ungreased baking sheet until light golden brown, 9 to 10 minutes.

Wipe tops at once with butter.

(For crusty sides, place biscuits 1-inch apart. For soft sides, place biscuits almost, but not quite touching.)

NOTE: If you want double-decker biscuits, shape dough into 16 thin patties. In a 9"round baking pan, place one biscuit on top of a second one. Keep going until you have 8 double-decker biscuits side by side. They split easily because of the way you formed them with the 2 pieces. Bake at 450, 16 to 18 minutes or until golden.

 *I prefer White Lily flour, but it can be purchsed only in stores throughout the South. To purchase online, go to