Loretta Lynn's Buttermilk Biscuits
Description
You'll be amazed at how easy these biscuits are to make. They are tasty, light and fluff inside and perfect crispy outside.
Ingredients
2 c. self-rising flour
6 T. shortening, cold
3/4 c. buttermilk, cold
4 T. butter, plus more for top
Directions
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Preheat oven to 425 degrees F.
Add the flour to a large mixing bowl. Work in the shortening with a fork until the crumbs are coarse and about the size of peas. Add just enough buttermilk to make a nice stiff dough, stirring with a fork to combine. (There is no need to add salt since the self-rising flour has salt in it.) If it gets too sticky, add just a little more flour, but do not overwork the dough. Touch it as little as possible. You don't need a rolling pin, just pat it into a circle.
Lightly flour a clean work surface. Roll out the dough to 1/3 inch to 1/2 inch thick. Use a floured round cutter to cut into biscuits.
Place biscuits on an ungreased baking sheet.
Bake until golden brown, about 12 minutes.
Remove from oven; top each biscuit with a pat of butter.
Makes about 12 biscuits.