Self-rising flour gives extra lift to these fluffy buttermilk biscuits.
INGREDIENTS (for 9 servings):
- 2 cups self-rising flour
- 1/8 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 tablespoons white sugar
- 2 tablespoons shortening
- 2 tablespoons butter, softened
- 1 1/4 cups buttermilk
- 1 cup all-purpose flour
- 1 1/2 tablespoons butter, melted
Preheat oven to 475 degrees F (245 degrees C). Spray a 10 1/2 inch cast iron skillet with non stick cooking spray.
In a medium bowl, combine flour, baking soda, salt and sugar. Cut in the shortening and softened butter with a fork until the lumps are pea size. Gently stir in the buttermilk until all of the flour is incorporated; do not over mix. The dough should be very wet. If not, add more buttermilk to achieve a sloppy consistency. Let stand for 2 to 3 minutes.
Place all-purpose flour in a bowl. Spray an ice cream scoop or large spoon with vegetable spray and scoop out dough. Drop each biscuit one at a time into the flour. Using well-floured hands, pick up each piece and pass from hand to hand lightly to shake off excess flour and shape it into a soft round. Place the biscuits gently into cast iron skillet. They will be a tight fit. Do not mash the biscuits down! Brush tops lightly with melted butter.
Bake at 475 degrees F (245 degrees C) for 16 to 18 minutes. Cool before serving.