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Composition for Bigmama's Saturday Morning Biscuits:
- Take 2 for & 1/2 cups self rising flour (I use White Lily)
- Prepare 1/2 stick for cold salted butter, diced
- Prepare 1/2 for of a Crisco baking stick (or use 1/2 cup of shortening)
- Take 1 cup - ice cold buttermilk
- Give 2-3 tablespoons melted butter
- Provide - Flour for dusting and kneeding
Bigmama's Saturday Morning Biscuits how to cook:
- Preheat oven to 400°. - Lightly spray a baking pan with no-stick cooking spray.
- Place flour in large bowl. With pastry blender or fork, cut (blend) in shortening and butter until mixture resembles coarse crumbs.
- Make a well (hole) in center of mixture. Add buttermilk, and mix until dough forms. (Dough will be a little sticky) Note: Use gloves if you don't like to touch wet dough).
- Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough and in your hands. - Knead dough lightly for one minute. (Dust dough lightly with flour if it sticks).
- Using a lightly floured rolling pin, roll dough out. Fold dough in half & repeat rolling and folding process 4 more times. Dust dough and surface area with flour as needed.
- Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round biscuit cutter, reshaping scraps and flouring as needed. (I used a glass)
- Place biscuits in baking pan (make sure biscuits are touching) and bake at 400° for 20-22 minutes or until lightly browned. Brush tops of biscuits with melted butter.
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