Full recipe makes about sixteen 2¼ inch biscuits
3 C self-rising flour (prefer White Lily)
2 TBS of sugar
1 tsp salt
12 TBS cold butter (1½ sticks)
1½ C buttermilk
Half recipe makes about eight 2¼ inch biscuits
1½ C self-rising flour
1 TBS sugar
½ tsp salt
6 TBS cold butter (¾ stick)
¾ C buttermilk
Sift flour into a bowl and add sugar and salt to the flour and mix with a spoon.
Slice butter into about ¼ inch pats and add to the dry mix.
Cut butter into the dry mix with a pastry cutter or fork until only small beads of butter show.
Pour the buttermilk into the mixture and mix with a spoon until evenly mix. Some small portions of dry flour may remain in the bowl—no problem.
Pour the loose wet dough onto a floured surface, leave any dry flour in the mixing bowl.
Dust a little flour over the dough and with floured hands begin to form a dough ball. Knead about six times. Do not overwork the dough, it will cause the biscuits to be tough.
Dough ball should not be too sticky.
Roll or pat the dough out to about ½ inch thick and cut out the biscuits using a biscuit cutter, small glass, or clean can. Recommended size cutter at about 2¼ inches in diameter but use the size you like. When using the cutter, do not twist, just use an in and out motion.
Place biscuits on a lightly greased baking sheet with a little space between them.
Cook in a preheated oven at 440 degrees for about 10 minutes or until golden brown, caution oven temperatures may vary.