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2 1/4 cups OLD MILL SELF-RISING FLOUR

1 stick (1/2 cup) chilled unsalted butter, cut into 1/4-inch pieces

1 1/4 cups full-fat buttermilk

2 tablespoons butter, melted

Preheat oven to 450°F.  Line a baking sheet with parchment paper.

Place Old Mill Self-Rising Flour in a large bowl.  Sprinkle butter pieces over flour; using your fingertips, snap butter and shortening into dry ingredients pieces are no larger than small peas and mixture is crumbly. (The faster the better, you don’t want the fats to melt.) Make a well in center and pour in buttermilk. Stir just until the dough comes together;  it will be sticky.

Turn dough onto a floured surface.  Dust top of dough with flour and gently fold dough over itself until a soft dough forms, about 5 or 6 times. Press into a 1-inch thick round. Using a 2-inch cutter, cut out biscuits by pushing straight down;  do not twist cutter. Place biscuits on baking sheet, sides just touching. Gently gather scraps, press out 1-inch-thick, and cut out biscuits.  (These scrap biscuits will not be quite as light as the first ones.)

Bake until biscuits are fluffy and golden brown, 15 to 20 minutes.  Brush tops with melted butter, if desired. Makes 12 biscuits.

 

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