SHORTENING BISCUITS RECIPES

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GRANNY'S OLD-FASHIONED BISCUITS | JUST A PINCH RECIPES



Granny's Old-Fashioned Biscuits | Just A Pinch Recipes image

A simple, basic buttermilk biscuit with minimal ingredients. It's an old-fashioned recipe everyone should have handy. If you follow Elaine's directions, once baked the biscuit is perfectly flaky and fluffy with a little tang from the buttermilk. They're melt-in-your-mouth good.

Provided by Elaine Bovender @Elaine55

Categories     Other Breakfast

Prep Time 10 minutes

Cook Time 15 minutes

Number Of Ingredients 4

2 cup(s) self-rising flour (Martha White or White Lily for best results)
1/4 cup(s) lard or shortening (about egg-sized and very cold)
1 cup(s) very cold buttermilk (may need to adjust amount)
3 tablespoon(s) melted shortening or butter

Steps:

  • Preheat oven to 450 degrees. Heavily grease a large cast-iron skillet or biscuit pan and set aside. (I prefer the cast iron skillet).
  • Put the flour into a large bowl and add lard/shortening.
  • Cut into flour using the usual pastry method.
  • Add buttermilk and mix with fork or hands.
  • Mix into a light dough.
  • Turn dough onto a floured board and knead a couple of times.
  • Pat dough to flatten to about 1/2 inch thick. Using a biscuit cutter, cut dough into biscuits.
  • Place cut biscuits in the prepared pan.
  • Pour melted shortening/butter over each biscuit.
  • Bake for about 13 to 15 minutes or until golden. Remove from pan and place into a covered container and allow to steam for about 5 minutes. You may also brush melted butter over top prior to steaming (if desired).
  • Serve hot with butter, apple butter, jellies, jams, honey, or anything else that you like.
  • Special Note: I didn't have a biscuit cutter, so what I did was open both ends of a 4-ounce sized mushroom can, washed and removed the label and it works perfectly.

GRANNY'S OLD-FASHIONED BISCUITS | JUST A PINCH RECIPES



Granny's Old-Fashioned Biscuits | Just A Pinch Recipes image

A simple, basic buttermilk biscuit with minimal ingredients. It's an old-fashioned recipe everyone should have handy. If you follow Elaine's directions, once baked the biscuit is perfectly flaky and fluffy with a little tang from the buttermilk. They're melt-in-your-mouth good.

Provided by Elaine Bovender @Elaine55

Categories     Other Breakfast

Prep Time 10 minutes

Cook Time 15 minutes

Number Of Ingredients 4

2 cup(s) self-rising flour (Martha White or White Lily for best results)
1/4 cup(s) lard or shortening (about egg-sized and very cold)
1 cup(s) very cold buttermilk (may need to adjust amount)
3 tablespoon(s) melted shortening or butter

Steps:

  • Preheat oven to 450 degrees. Heavily grease a large cast-iron skillet or biscuit pan and set aside. (I prefer the cast iron skillet).
  • Put the flour into a large bowl and add lard/shortening.
  • Cut into flour using the usual pastry method.
  • Add buttermilk and mix with fork or hands.
  • Mix into a light dough.
  • Turn dough onto a floured board and knead a couple of times.
  • Pat dough to flatten to about 1/2 inch thick. Using a biscuit cutter, cut dough into biscuits.
  • Place cut biscuits in the prepared pan.
  • Pour melted shortening/butter over each biscuit.
  • Bake for about 13 to 15 minutes or until golden. Remove from pan and place into a covered container and allow to steam for about 5 minutes. You may also brush melted butter over top prior to steaming (if desired).
  • Serve hot with butter, apple butter, jellies, jams, honey, or anything else that you like.
  • Special Note: I didn't have a biscuit cutter, so what I did was open both ends of a 4-ounce sized mushroom can, washed and removed the label and it works perfectly.

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