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The Best Flakey Biscuits Ever Recipe

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This recipe for The Best Flakey Biscuits Ever is from Bell Supply Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3+ c self rising flour
1 1/2 sticks crisco (butter or regular flavor)
1 to 1 1/2 c buttermilk
1 t salt
1 T sugar
2 t baking powder

Directions:
Directions:
Preheat oven to 385º
Mix salt, sugar and baking powder into the flour thoroughly.
Cut in the Crisco well.
If the mixture crumbles add a bit more flour if needed.
Mix in buttermilk, the mixture must not be too dry.
It should be slightly looser than cookie dough.
Dump mixture into well floured mat-sprinkle with plenty of flour and pat down lightly to a thickness of 1/2"
Flour your biscuit cutter and cut out biscuits.
Let set while you prepare the cast iron skillet.
Heat skillet and melt 1/2 to 3/4 stick Crisco.
The oil must be medium hot and make sure the sides are well oiled.
Remove from heat and add each biscuit coating them with the oil starting on the outside and ending in the middle.
Place skillet in the oven.
Bake time is about 20 minutes.
Remove skillet from the oven when the biscuits are raised and golden brown.
Remove biscuits from the skillet by turning it over on a bed of newspapers.
Cool for about 10 minutes and serve.
The key to fluffy but flakey biscuits is not to handle the dough to much and using crisco and a cast iron skillet.

Personal Notes:
Personal Notes:
This is an old Louisana recipe and it must be made in a cast iron skillet.

 

 

 

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