Source: Shirley Corriher
Ingredients
- Butter for greasing, or nonstick cooking spray
- 2 cups (9 ounces/255 g) spooned and leveled self-rising flour (preferably low-protein Southern U.S. flour like White Lily)
- 1/4 cup (1 3/4 oz / 50 g) sugar (or less, if you prefer your biscuits less sweet)
- 1/2 teaspoon salt
- 1/4 cup (1 5/8 oz / 46 g) shortening
- 2/3 cup (5 1/3 oz / 150 g)heavy cream
- 1 cup buttermilk, or enough for dough to resemble cottage cheese (if you are not using low-protein flour, it will take more than 1 cup)
- 1 cup plain all-purpose flour, for shaping
- 3 tablespoons unsalted butter, melted, for brushing
Directions
- Preheat oven to 425 F. Arrange shelf slightly below enter of oven. Butter an 8- or 9-inch round cake pan, or spray with cooking spray.
- Stir together self-rising flour, sugar, and salt. Work in shortening until there are no lumps. Stir in cream, then some buttermilk until mixture resembles wet cottage cheese. If you are not using low-protein flour, this may take more than 1 C of buttermilk.
- Spread AP flour on a plate or pie pan. With a medium (about 2”, or #30) scoop, place 3 or 4 scoops of dough well apart in the flour. Sprinkle flour over each. Flour your hands. Turn a dough ball in the flour to coat, pick it up, and gently shape into a round, shaking off excess flour. Place biscuit in prepared pan.
- Coat each dough ball the same way and place each biscuit up against its neighbor so biscuits will rise rather than spread. Continue scooping and shaping until all dough is used,
- Place pan in oven and bake until slightly browned, approx 20-25 mins. Brush with melted butter. Invert into one plate, than back onto another. With a knife or spatula, quickly cut between biscuits to make them easy to split. Serve immediately.
NOTES
- If you don’t have buttermilk, you can get away with clabbered milk. (For every 1 C of milk, add a spoonful of lemon juice or vinegar. Let sit 5 mins before using.)
