Fool proof biscuits for beginners.
2 cups self rising flour.1 cup buttermilk 1/3 cup solid shortening. I use lard. Use what you got.
Sift the flour into a big bowl. Make a hole in the middle of the flour. Put the shortening in the hole and add half the buttermilk. Work the shortening and milk together, bringing in the flour to the mix gradually. If the mixture gets to dry, add more milk as you go. You may not use all the milk. Do this quickly until you incorporate all the flour. You want the consistency of mashed potatoes. . . Soft but not runny.
Turn this out on a floured wax paper or parchment, or whatever you use to knead bread. You do not knead this, work it as little as possible. Pat it out into a circle, flour the top once, and do four folds, one from each side inward, making a square (this makes layers in the finished biscuit). Cut with a biscuit cutter, cookie cutter, or a food can with both ends cut out. Place them on a greased pan with the sides touching. Crowd them a little so when they rise the go up instead of out. Cast iron is best for this. Makes crunchy bottoms. Bake in preheated oven, 400 degrees, until they start to brown on top (about 20 to 25 minutes).Finish the browning with the broiler.
If you cannot find self rising flour, sift together 2 cups bread flour, 1 T baking powder, 1t salt. For soda biscuits, use baking soda instead of baking powder. If you don't have buttermilk, mix a tablespoon of sour cream into the milk.
After you have done it this way several times, you might try pinching off the dough and rolling it around in your floured hands to shape it instead of cutting. That actually gives you a more tender biscuit.
