Yield: 16 Biscuits
|¼ cup||Vegetable shortening|
|2 cups||Self-rising flour|
|¾ cup||(about) buttermilk|
|\N \N||Flour for working dough|
Preheat oven to 450 degrees F. Lightly oil a baking pan or sheet.
Cut shortening into flour with a table fork until the dough resembles cookie crumbs. Stir in buttermilk about ¼ cup at a time, until the dough is well moistened but not wet.
Turn out onto a lightly floured board and pat gently into a ball and then flatten to between about ½- and ¾-inch thick (thinner biscuits are crisper and thicker biscuits have a softer crumb). Cut into rounds with a 2-inch biscuit or cookie cutter.
Bake in the preheated oven 10 to 12 minutes or until golden brown.
Makes 12 to 16 2-inch biscuits. NOTE: Schultis says that "every Southerner is born with a biscuit gene." Here's the recipe that developed out of Schultis' DNA.
Per biscuit: 118 calories, 16 gm carbohydrates, 1 mg cholesterol, 281 mg sodium, 3 gm protein, 5 gm fat, 1 gm saturated fat Recipe: Orva Schultis, owner of Parties by Orva, a catering company.