- 2 c plain flour (250g)
- 1 t baking soda
- 1 t Salt (Table)
- 1 T Sugar (Granulated)
- 63 g shortening (1/3 cup)
- 1 c buttermilk (up to 1 cup, as needed)
Preheat the oven to 425F/220C.
In a large bowl, whisk together the dry ingredients. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in buttermilk until dough pulls away from the side of the bowl. Turn it out onto a floured surface, roll out flat; fold in thirds; turn 90 degrees and roll out again; repeat about 6 times or so. End with rolling it out to 1" thick.
Cut biscuits with 2" cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off excess flour, and place biscuits on ungreased baking sheet.
Bake for 10-12 minutes, or until edges begin to brown.
SJ Note 5 May 2012: I've altered this from its original form, using buttermilk and baking soda instead of milk and baking powder; they came out really good. Chris altered the method, so I recorded here what he did. I think these are our most promising biscuits yet - and fairly quick and simple to make, to boot!