Classic Southern Buttermilk Biscuits

1. Stage

Preheat the oven to 475°F: Place a little flour in a shallow dish and keep it next to your dough.

2. Stage

Cut in the shortening: Put the remaining flour in a large bowl. Add the shortening and cut it into the flour with a pastry cutter or two forks until the shortening is the size of small peas and covered in flour.

3. Stage

Make the dough: Slowly pour the buttermilk around the bowl in circles, fluffing the flour with a fork as you go. Continue to stir with a fork until the flour is moistened and the dough looks shaggy. You will have some loose flour. That’s fine. Overworking the dough leads to dense biscuits.

4. Stage

Knead the dough: Dump the dough out onto a lightly floured surface and knead it gently about 5 or 6 times. It will just come together. Use your hands to shape it into a 7-inch round that is about an inch thick.

5. Stage

Cut the biscuits: Dip a 3-inch biscuit cutter in the shallow dish with flour. Then, cut out the biscuits. Push straight down and lift up. Don’t twist. It can pinch the sides together and inhibit the rise. Gather the remaining dough pieces to form the last biscuit or two by hand. Resist the temptation to knead and roll out the dough again.

6. Stage

Bake the biscuits: Place the biscuits on a baking sheet so they are touching each other. Bake for 12 minutes until the biscuits have risen, spread a little, look bumpy on the surface, and are lightly golden in color.

7. Stage

Butter the biscuits: Remove from the oven, and brush the tops with melted butter, while they are still hot. Remove the biscuits from the pan and place on a baking rack to cool. Or eat them immediately, because hot biscuits are tasty and delicious!