Blue-Ribbon Buttermilk Biscuits
2 cups Weisenberger Self-Rising Flour
1/3 cup shortening
3/4 cup buttermilk
- Preheat oven to 450°
- Pour flour into mixing bowl. Cut in shortening with a pastry cutter or fork. Make a well in the center of the bowl and add buttermilk. Mix with a fork until it holds together well.
- On a lightly floured surface, fold dough over about two or three times and with floured hands, pat into a flat circle. Roll with a rolling pin to a height of about ¾ inch thick. Dip biscuit cutter into flour prior to cutting to keep from sticking.
- Place on a greased baking sheet and bake at 450° for about 12 minutes. For soft-edged biscuits, place biscuits touching together; for crispy edged biscuits, place them apart. You can also brush the tops with melted butter either prior to or immediately after baking.