Buttermilk Biscuits

These soft and fluffy biscuits practically swim in melted butter as they bake, soaking up all that buttery goodness while developing beautifully golden tops and crisp edges.

Ingredients

• 3 cups White Lily Self-Rising Flour

• 1/4 tsp baking soda

• 3/8 cup Crisco shortening, chilled

• 1 1/2 cups buttermilk

• 1 cup heavy cream, very cold

• 1/2 cup salted butter, melted

• 2 cups all-purpose flour, for shaping

  
  

Instructions

1. Preheat oven to 475°F. Position the oven rack just above the center and lightly grease an 8-inch round cake pan.

2. In a large bowl, whisk together the self-rising flour and baking soda. Using your fingertips, work the chilled shortening into the flour until no pieces are larger than a pea.

3. Stir in the buttermilk and cold heavy cream until just combined. The dough will be very wet and sticky—this is exactly what you want. Let the dough rest for 3 minutes.

4. Place the all-purpose flour in a separate shallow bowl or plate. Using a 2 oz scoop or 1/4-cup measure, drop a scoop of the wet dough directly into the flour. Make sure the dough is completely coated in flour on all sides before trying to pick it up.

5. Pick up the flour-coated dough and gently shake off the excess flour. Toss the dough back and forth between your hands a few times to lightly shape it into a biscuit. Don’t overwork it or worry about making it perfectly round.

6. Gently plop the biscuit into the prepared cake pan. Repeat with the remaining dough, arranging the biscuits as nicely as you can. It’s okay if they overlap a little or aren’t perfect—they’ll rise and bake together beautifully.

7. Drizzle the melted butter evenly over the biscuits, allowing some of it to run down and around them.

8. Bake for 15–20 minutes, or until the biscuits are risen and lightly golden brown.

9. Serve warm with butter, jam, honey, sausage gravy, or your favorite toppings.

8-9 biscuits