HOMEMADE BISCUITS

• PREP TIME: 15 minutes
• COOK TIME: 12 minutes
• YIELDS: about a dozen biscuits

My mom is know for her biscuits and you will never wake up at our farm without fresh biscuits, country ham, and grits on the stove. Sometimes she prepares a big batch, cook’s them until almost brown, and then freezes them. You can actually pop them in the oven frozen to finish cooking and it is a perfect Saturday morning breakfast on the go!

Instructions

FIRST Preheat oven to 500°F. Sift flour into a large bowl. Using a pastry cutter or two knives, cut shortening into flour until it resembles small peas. Using a fork, slowly pour buttermilk into flour mixture and stir until dough leaves the side of the bowl. You may not use all the buttermilk.

NEXT Place dough on floured work surface and carefully roll dough a couple of times until coated with flour (do not handle too much or biscuits will be flat). Gently press dough out until it is about 1 or 1 ½” thick. Flour biscuit cutter and cut out biscuits. Gently kneed the remaining dough and repeat until all dough is used. Place biscuits on greased cookie sheet, with edges touching. This will ensure soft biscuits.

LAST Bake for about 12 minutes until lightly browned.