In a large mixing bowl, combine dry ingredients. Use your fingertips
to rub butter and shortening in until crumbly. (Avoid melting fats).
Make a well in the center and pour in the chilled buttermilk. Stir just
until dough comes together. Turn dough onto floured surface, dust
tow with flour and gently fold dough over on itself 5 or 6 times.
Press into a 1 inch thick round.
Cut our biscuits with a 2 inch cutter, place on baking sheet so they
just touch. Reform scrap dough working as little as possible. Bake
until tall and light gold. (15-20 min.)
Originally Submitted
12/12/2011
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