RECIPE FROM "THE
Taken From My Mother's Southern Kitchen
Compliments of Mary Ann Moore
2 cups all-purpose flour (White Lily) *
4 tsps. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup Crisco vegetable shortening
1 cup buttermilk
* NOTE: White Lily flour is milled only from soft red winter wheat and is less dense and lower in gluten than flours milled from hard summer wheat.
It is available only in the South, and can be ordered online at
Preheat oven to 450 degrees
Sift together flour, baking powder, baking soda, and salt in a large mixing bowl.
Add the shortening and cut it in with a pastry cutter or two knives
until the mixture is well blended and mealy.
Add the buttermilk and mix with a large spoon until the dough is soft,
adding a little more buttermilk if necessary.
Turn the dough out onto a lightly floured surface and, using a light touch,
turn the edges of the dough toward the middle, pressing with your hands.
Press the dough out to a 1/4-inch thickness, and
cut straight down into even rounds with a biscuit cutter or small juice glass.
Place the rounds 1/2 inch apart on a large baking sheet.
Gather up the scraps of dough and repeat the procedure.
Bake the biscuits just until lightly browned on top, about 12 minutes.
YIELD About 16 biscuits