|YIELDS: 8 Servings||PREP TIME: 10 mins||COOK TIME: 18 mins||TOTAL TIME: 28 mins|
The perfect biscuit recipe to go with your Thanksgiving meal. Flaky, tender, and ready to sop up some gravy! Gluten-free option included.
2 cups self rising flour (see homemade option below)
⅛ tsp baking soda
¾ tsp salt
1 ½ tbsp white sugar
2 tbsp shortening
2 tsp butter, softened
1 ¼ cups milk (or buttermilk if you want it richer)
1 cup all purpose flour (or Cup4Cup gluten free flour)
1 ½ tbsp butter melted
- To make your own self-rising flour, whisk all of the ingredients together in a bowl; use as directed in your recipe.
- For the biscuits, preheat oven to 475°F. Spray a 10 1/2 inch cast iron skillet with nonstick cooking spray.
- In a medium bowl, combine the self rising flour, baking soda, salt and sugar. Cut in the shortening and softened butter with a pastry cutter or fork until the lumps are pea size. Gently stir in the milk or buttermilk until all of the flour is incorporated; do not over mix. The dough should be very wet. If not, add more buttermilk to achieve a sloppy consistency. Let stand for 2 to 3 minutes.
- Place all-purpose flour in a bowl. Spray an ice cream scoop or large spoon with vegetable spray and scoop out dough. Drop each biscuit one at a time into the flour. Using well-floured hands, pick up each piece and pass from hand to hand lightly to shake off excess flour and shape it into a soft round. Gently place the biscuits into the cast iron skillet. They should be a tight fit depending on the size of your skillet. Do not mash the biscuits down! Brush tops lightly with melted butter.
- Bake at 475°F for 16 to 18 minutes. Cool before serving.