Categories: Breakfast
Ingredients
- 4 cups White Lily flour
- 4 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1 teaspoon baking soda
- 2/3 cup solid vegetable shortening
- 1 1/2 cups buttermilk
- 1 cup heavy cream
- 2 tablespoons butter — melted
Directions
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Heat oven to 425 degrees.
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In a large bowl, sift together the flour, baking powder, salt, and baking soda.
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Cut the shortening into the flour mixture with a pastry blender until the shortening is the size of small peas.
- Pour in the buttermilk and cream. Fold and blend together with a rubber spatula. The dough will be very sticky and wet.
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Prepare a 9-by 9- by 2-inch baking pan with non-stick spray. Spoon the batter into the pan and even it out with the rubber spatula. Dust your hands with flour and lightly pat the dough until it is even and is pressed into the corners.
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Using a floured table knife or pastry cutter, cut through the dough to make 9 – 16 square biscuits. Brush with melted butter and bake for 30 – 35 minutes. Test to make sure the biscuits are done by carefully lifting the crust of the middle biscuit and poking the bread underneath. The bread should spring back when pressed. If the dough still seems wet and spongy, but the biscuits back in the oven and bake for an additional five minutes or until firm.
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move the biscuits from the oven and allow them to rest for five minutes before cutting. Serve with butter, Sorghum Butter, Sausage Gravy or Vegetarian Gravy. Serves 8.