2cupsself-rising flour + more for flouring board and cutter
1/4cupshortening, butter or bacon fatuse cold
3/4cupbuttermik
Instructions
Preheat oven to 475ยบ F. Lightly coat rimmed baking sheet or cast iron skillet with vegetable shortening. Set aside.
Add flour to a large mixing bowl. Cut in shortening with a pastry blender, two forks, or knives until well-combined. Slowly pour in buttermilk and stir gently until just combined. Do not overmix.
Pour biscuit dough onto a floured pastry cloth, paper towels, or dough board. Gently pat or roll to about 1/2-inch thick. Cut out biscuits using about a 2-inch biscuit cutter. Place biscuits into skillet or on baking sheet pan, leaving about an inch between biscuits to allow them to rise and cook fully. Place in preheated oven and bake about 10-12 minutes. Remove from oven and serve.
Notes
Storage Tips
To store. Allow biscuits to cool completely and cover well, or place them in an airtight container. Store in a cool, dark place or in the refrigerator for 4-5 days.To freeze. Let the baked biscuits cool completely. Then, wrap each individually in freezer paper and place in an airtight freezer container or seal well in a freezer bag. Freeze for up to 3 months.To reheat. Thaw in the refrigerator and reheat as desired in the microwave or oven.