Yield: 4 servings
|\N \N||Nonstick cooking spray|
|1½ cup||Southern self-rising flour|
|⅛ teaspoon||Baking soda|
|1 \N||To 1 1/4 cups buttermilk or|
|¾ cup||Buttermilk and 1/2 cup heavy|
|\N \N||Or whipping cream|
|1 cup||Bleached all-purpose flour|
|\N \N||For shaping|
|2 tablespoons||Butter, melted|
Preheat the oven to 475 degrees F (246 degrees C) and spray an 8-inch round cake pan with non-stick cooking spray. Combine the self-rising flour, soda, salt, and sugar in a medium mixing bowl. With your fingers or a pastry cutter, work the shortening into the flour mixture until there are no shortening lumps larger than a big pea.
Stir in the buttermilk and let stand for 2 to 3 minutes. Pour the cup of all-purpose flour onto a plate or pie tin. Flour your hands well.
Spoon a biscuit-sized lump of wet dough into the flour and sprinkle some flour over the wet dough to coat the outside. Pick the biscuit up and shape into a soft round. At the same time, shake off the excess flour. As you shape each biscuit place into the pan. Push the biscuits tightly against one another so that they will rise up and not out. Continue shaping until all of the dough is used. To make a large batch of biscuits in a hurry, spray a medium-small (about 2-inch) ice cream scoop with non-stick cooking spray. Cover a jelly-roll pan with all purpose flour. Quickly scoop biscuits onto the flour, sprinkle with flour, shape and place in small pans. Brush the biscuits with melted butter and bake until lightly browned (15 to 20 minutes). Cool for 1 to 2 minutes in the pan, then dump out and cut the biscuits apart. Split the biscuits in half, butter or spread with Cherry Chambord Butter.
(recipe courtesy Shirley O. Corriher, author, Cookwise) IN FOOD TODAY SHOW #IFK047