Prep Time: 5 minutes | Cook Time: 13-15 minutes | Total Time: 20 minutes | Yields: 9 biscuits
- 1 1/2 cups White Lily self rising flour
- 1/8 tsp baking soda
- 1/3 tsp salt
- 1 TBSP sugar
- 3 TBSP Crisco + 1 TBSP for pan
- 3/4 cup buttermilk (add 1 tsp at end if dough doesn’t seem wet enough)
- 1/2 cup whipping cream
- Heat oven to 475 F..
- Lightly grease 8 inch round cake pan or a cast iron skillet with Crisco. Set aside.
- Combine flour, baking soda, salt and sugar.
- Cut in Crisco with your fingertips, until dough feels pebbly.
- Add buttermilk and cream. Stir in with your hands. Let sit for 2-3 minutes.
- In a large bowl (preferably with a lid), pour about 1/2 bag of all-purpose White Lily flour. Sift it with a sifter or a mesh strainer. Make a well with the bottom of a medium sized bowl.
- Pour wet mixture into the well. Lightly dust top of wet mixture with flour. Flour your hands. Grab a biscuit sized piece of dough and gently shape. The goal here is to handle it as little as possible. Put into pan, right next to each other.
- Bake 13-15 minutes. Set timer for 13 minutes, check. If they aren’t brown enough on the top add another 2 minutes.
Notes: These are so fluffy, and so light, and are very much like the biscuits my grandmother used to make.
Recipe Origin: Originally from A Day in the Country cookbook, put out by Chapel of the Cross. A great cookbook with lots of good jam and jelly recipes as well.