One word. . .yum! These buttermilk biscuits will melt in your mouth! They are light and fluffy and not the least bit dry. I halved the recipe and they turned out great. Oh, and as you can see I used a cast iron skillet rather than the cookie sheet that the recipe recommends. Worked just fine. These biscuits will definately appear on our dinner table again!
Lila's Biscuitsfrom a cookbook put together by The Junior League of Memphis, TN
Stirring Recipes from Memphis: Heart & Soul
4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup shortening
2 cups buttermilk
Preheat oven to 450. In a large bowl, stir together flour, baking powder, baking soda, and salt. Cut in shortening until mixture resembles course crumbs. Make a well in the center. Add buttermilk. Stir just until the dough sticks together. Form dough into a ball.
On a lightly floured surface, knead dough gently about 10 times. Gently roll dough to 1/2 inch thickness. Cut with a floured 2-inch biscuit cutter.
Place on an ungreased baking sheet, close together for soft-sided biscuits or 1-inch apart for crisp sided ones. Prick biscuits with a fork. Bake for 5 minutes. Reduce oven to 400 and bake 8 to 10 minutes more. Serve with orange marmalade, jam, or honey. Make about 20.
Side note from recipe submitter: Lila was the family cook for four generations of hearty Memphis eaters. She served these piping hot biscuits at every supper. Any leftover biscuits were presented with sausage at breakfast the next morning.
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