Fluffy Buttermilk Drop Biscuits

(Slightly adapted from White Lily)


Butter for greasing skillet and melted butter for brushing tops

2 cups White Lily Self-Rising Flour

1/4 cup ice cold vegetable shortening

3/4 cup plus 2 tablespoons buttermilk

Preheat oven to 450 degrees.  Grease a cast iron skillet or baking sheet generously with butter.

In a large mixing bowl, place the flour and cut in the shortening using a pastry cutter or using fingers until shortening is evenly dispersed and looks like pea size crumbs.  Stir in the buttermilk.  Dough will be sticky.

Drop by ice cream scoop (I used a scoop that measured 1/4 cup) onto greased skillet or baking sheet about 3/4 to 1 inch apart.   Bake for 8-10 minutes or until golden brown.  If they are not golden brown after ten minutes, place under broiler until desired color is reached, watching carefully.  Brush generously with melted butter immediately after removing from oven. 9 biscuits, but yield will depend on the size scoop used.

 

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