Originally published 10-20-2014
A classic staple of the American Midwest and South, these fluffy biscuits serve as a wholesome accompaniment to any meal of the day. Serve them smothered in a sausage gravy for breakfast, buttered with honey alongside BBQ for lunch, or with fried chicken for Sunday dinner.
- 2 to 3 cups flour
- 5 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup shortening
- 1 cup milk or buttermilk
- 2 Tablespoons butter (optional)
- Preheat oven to 425º.
- Mix TWO cups flour, baking powder, and salt in bowl; cut in shortening till mixture resembles coarse crumbs.
- Add milk all at once.
- Stir until dough forms a tacky ball.
- Turn dough out onto a floured surface. Knead in only enough extra flour into dough to form a soft, elastic ball that is no longer tacky. Let rest 10 minutes.
- With a rolling pin, roll dough into a circle that is about ½" thick. Using a biscuit or cookie cutter, cut out biscuits and place onto a lightly greased cookie sheet. Form the extra dough scraps into a ball and re-roll. cut out more biscuits. Repeat as necessary. Try not to overwork the dough.
- Bake 10-12 minutes, or until light brown. Brush with butter if desired. Bake another 2 minutes, or until golden brown. Best served warm.