Breads: Tupelo Honey Buttermilk Biscuits

By JoFClark

Ingredients

• 2 cups White Lily Self Rising Flour
• 1 T sugar
• 1/2 t salt
• 1/3 cup chilled shortening, cut into pieces
• 1/2 cup heavy cream
• 1 cup buttermilk
• Melted butter

Preparation

Step 1

Preheat oven to 425 degrees and position oven rack slightly below center of oven
Lightly butter a round cake pan or cast skillet
In a large mixing bowl, whisk flour, sugar and salt
Snap pieces of shortening with your fingers until they are no larger than peas
Make a well in the mixture and pour in cream and 2/3 cup of buttermilk
Using your hands, sweep in the flour and turn dough until dry ingredients are moistened and dough resembles cottage cheese, adding just enough of remaining 1/3 cup buttermilk to reach this consistency
Sprinkle rolling surface with flour
Turn dough out onto the surface and sprinkle top with flour
With floured hands, fold dough in half and pat it into 1/2 to 1/2 inch thick round, using additional flour as needed
Flour again if necessary and fold dough in half a second time
If dough is still clumpy, repeat folding process for a third time
Pat dough into a 1" thick round
Dip a 2" biscuit cutter into the flour and cut out biscuits, ensuring you don't twist the cutter
Place biscuits in pan, sides slightly touching
Brush tops of biscuits with melted butter and bake for 15-20 minutes, until light golden brown, rotating pan 180 degrees after 6 minutes
Remove from oven and brush biscuits agin with melted butter
Yields 10 biscuits