Soft and light, these buttermilk biscuits are delicious with a pat of butter or for sopping up gravy. It's like it was yesterday when Mom took them out of the oven.
Put in a 450 degree oven. Cut shortening into flour, baking powder, baking soda, and salt until it resembles coarse crumbs. Gently knead dough once buttermilk has been mixed in.
Thin out to 1/2-inch. Place on a prepared baking sheet using a 2-1/2-inch biscuit cutter. Bake 10-15 minutes till golden brown.
Start with fresh baking powder and soda . Avoid overworking the dough. Instead of turning, push your biscuit cutter straight down.
Pinch the biscuit edges together by twisting the cutter and they won't be able to rise.
Our sausage gravy or Dolly Parton's milk gravy? You can't go wrong with either one for breakfast.
Easter ham and other outstanding holiday roasts go well with biscuits served later in the day.
Cool biscuits completely, then keep them airtight for up to three days in a cold, dry place.
The biscuits will keep in the freezer for around two to three months.