Combine:
2 cups self-rising flour
1 1/2 cups cake flour
2 T. sugar
1 t. salt
1/2 t. baking powder
1/4 t. baking soda
Cut in:
1/3 cup vegetable shortening
Stir in:
2 cups buttermilk
Sift over Work Surface and Dough:
1/2 cup all-purpose flour, divided
Cut Biscuits; Brush with:
2 T. unsalted butter, melted
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Heat oven to 475°.
Spray two 8" round pans with cooking spray.
Combine flours, sugar, salt, baking powder, and baking soda.
Cut shortening into the flour mixture using a pastry blender.
Stir in buttermilk completely, then let the dough rest 2–3
minutes.
Sift 1/4 cup of the all-purpose flour onto the work surface,
then turn out the dough onto the surface. Sift remaining flour over
dough. Turn and fold dough over several times in flour and gently
pat to 3/4" thick.
Cut biscuits with a floured 21/2" round cutter. Place
6 biscuits in each pan. Gently reroll scraps without overworking
the dough or adding additional flour.
Brush tops of biscuits with melted butter. Bake 15 minutes, or until
tops are golden. |
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Nutrition
facts (Per biscuit): 
