I grew up in the south and what southern gal doesn't love biscuits and gravy??
Since setting out on my own I have been on a quest for the perfect buttermilk biscuit. You know the yummy flaky kind your grandma used to make or one from here
Best Buttermilk Biscuits
4 cups of flour (all purpose)
2 TB Baking Powder
2 tsp Salt
1 tsp sugar
2 cups buttermilk (I rarely have that on hand so I add a little lemon juice and make sure it is cold)
1 cup of shortening (chilled works best)
Mix your dry ingredients. Cut in shortening using a pastry blender, potato masher or two knives. Stir in milk. Turn out onto a well floured surface. (This mixture is pretty wet) Don't roll it! Pat it out and then fold onto itself about 4 times. Cut with a floured biscuit cutter (do not twist your cutter) and place in pan touching each other. Bake at 425 for 20 minutes.
I bake these in my cast iron skillet and they turn out beautiful AND tasty!!
This will make 18-24 biscuits which is dangerous for me to have just hanging around so I freeze half before they are baked. When ready to use them just pop into the oven and bake as usual. I actually think they are even better this way. Maybe that's why they are so good at KFC--they've been mass produced, shipped frozen and then baked.
Doesn't matter 'cus these are