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- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 1 dozen
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 121
- Total Fat
- 4.5 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 6 milligrams
- Sodium
- 331 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 0.5 grams
- Protein
- 3 grams
- Sugar
- 1 grams
Share This Recipe
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 1 dozen
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 121
- Total Fat
- 4.5 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 6 milligrams
- Sodium
- 331 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 0.5 grams
- Protein
- 3 grams
- Sugar
- 1 grams
Ingredients
Directions
- Preheat oven to 450 degrees.
- In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
- Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
- Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
Cook’s Note
Advice courtesy Mae Skelton I don't have much use for recipes but the one you get on a bag of White Lily® self-rising flour is hard to beat. And it's a lot easier than the one my crazy grandson dreamed up.
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