Did anyone else grow up on canned biscuits? I did! Then when I got married my version of homemade transitioned to the all purpose mix in the yellow box. I just never knew how easy homemade biscuits are to make. These particular biscuits are Paula Deen’s recipe and we love them. I also have a recipe from Cook’s Illustrated that’s wonderful but these seem to be the ones I go back to over and over again. They are light, fluffy and buttery delicious. On a side note, buttermilk is such a wonderful thing and something I suggest you keep on hand at all times. Besides these biscuits you can make amazing waffles, pancakes, muffins and lots of other delicious recipes with it. These biscuits are delicious topped with butter and honey, jam or even gravy and make wonderful breakfast sandwiches. Enjoy!
3 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening
1 cups buttermilk
1/4 cup melted unsalted butter
Preheat the oven to 450 degrees F.
In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed.
Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2-inch cutter.
Place the biscuits in a greased iron skillet (I made mine on a baking sheet). Gently press down top of biscuits. Brush the biscuits with half the melted butter. Bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining butter.
Source: Paula Deen