This is the queen of all Southern biscuits, the beloved recipe that has been passed down for generations. It is a staple at ordinary home meals, formal buffets, church suppers, political rallies, and practically any other occasion you can think of. These biscuits are light, fluffy, and slightly tangy, and I find myself baking them at least three times a week.
For biscuit perfection, there are some basic rules to follow. First, never premix all the ingredients and let the dough sit before baking. It’s best to mix the ingredients just before you’re ready to bake the biscuits. Second, avoid rolling the dough with a rolling pin. Instead, pat it out gently with your fingers. The goal is to handle the dough as little as possible to prevent toughness. When cutting out the biscuits, use a sturdy, sharp, metal biscuit cutter. This allows air to escape from the dough and promotes even baking. Also, make sure to use a heavy baking sheet, preferably one without lips except on one side. This helps prevent burnt bottoms and ensures even heat distribution. These are just the basic rules for biscuit perfection. There are many more tips and tricks to learn along the way. With practice and experience, you’ll gradually discover the secrets to making the perfect biscuits. So keep baking, and enjoy the process of mastering this cherished Southern tradition.
Makes about 16 biscuits
INGREDIENTS:
- 2 cups all-purpose flour (see headnote)
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 cup chilled vegetable shortening
- 1 cup regular buttermilk
INSTRUCTIONS:
- Preheat the oven to 450°F.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add the shortening and cut it in with a pastry cutter or rub with your fingertips till the mixture is mealy. Gradually add the buttermilk, stirring with a wooden spoon just till the dough is soft and slightly sticky. (Do not overmix.)
- Transfer the dough to a lightly floured surface and, using a light touch, turn the edges toward the middle, pressing with your hands. Press the dough out 1⁄2 inch thick and cut straight down into even rounds with a 2-inch biscuit cutter. Pat the scraps together and cut out more rounds. Arrange the rounds on a baking sheet no more than 1⁄2 inch apart and bake in the upper third of the oven till lightly browned on top, 12 to 15 minutes. Serve piping hot.
