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My biscuit recipe:
230g of White Lilly Self-Rising flour.
50g of Crisco Butter Flavor shortening.
Use biscuit cutter to cut shortening into flour
Chill flour in freezer five minutes
160g (yes grams) of whole buttermilk
Stir mixture "just enough"
Roll into ¾ to 1 inch thick sheet, cut with biscuit cutter (never turn the cutter, up and down motions ONLY)
Melt some unsalted butter in a bowl, add a drop of buttermilk to melted butter, brush on the tops of the biscuits.
Bake at 450°F or 220°C for about 10 minutes ± 5 minutes
This is my quick recipe when I'm in a rush.
3 months ago · 👍 lykso, murdock
thanks for sharing, I haven't gotten into biscuits...baking is much harder than cooking for me. cooking forgives happy accidents. · 3 months ago
I will note that you want to use mostly "winter wheat" kinds of flour for biscuits. Otherwise you'll end up with buttery scones. · 3 months ago