Light and airy, these buttermilk biscuits are delicious with a pat of butter or for sopping up gravy. I can vividly see Mom taking these warm, delicious treats from the oven.
Get the oven up to 450 degrees. Cut shortening into flour, baking powder, baking soda, and salt in a basin. Add buttermilk and lightly knead dough
Thin it out to a thickness of half an inch. Put on a greased baking sheet after being cut with a 2-1/2-inch biscuit cutter.
Ten to fifteen minutes in the oven should be enough to get a golden brown.
Initially, you need to use fresh baking powder and baking soda. Avoid overworking the dough.
Instead of turning, push your biscuit cutter straight down. If you twist the cutter, you may squeeze the biscuit edges together and prevent them from rising.
Why don't you try our sausage gravy or Dolly Parton's milk gravy? These are great choices for morning meal.
Biscuits are a great accompaniment to Easter ham or other fancy roasts served later in the day.
When biscuits have cooled fully, you may keep them airtight for up to three days in a room temperature storage.