Ingredients
Equipment
Method
- Preheat the oven to 450°F (232°C).
- In a large mixing bowl, whisk together self-rising flour, baking powder, and confectioners' sugar.
- Cut in the vegetable shortening with a pastry cutter or fork until the mixture resembles small pebbles or coarse crumbs.
- Gradually add buttermilk, starting with 1 cup, and gently stir until a soft dough forms. Add more buttermilk a tablespoon at a time if it seems too dry.
- Turn the dough out onto a lightly floured surface and gently knead 3–4 times—just enough to bring it together.
- Roll out the dough to about ¾-inch thickness.
- Cut into rounds using a biscuit cutter. Do not twist the cutter to ensure even rising.
- Place biscuits on an ungreased baking sheet—touching for soft sides or spaced apart for crispier edges.
- Bake for 10–13 minutes, or until golden brown on top.
- Brush the tops with melted butter immediately after removing from the oven.
Notes
Cold ingredients yield the flakiest biscuits. Chill your shortening and buttermilk before using.
Don’t overwork the dough. This will make the biscuits tough. Mix just until the dough holds together.
No self-rising flour? Substitute with 2 cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt.
You can freeze cut-out biscuits before baking and cook from frozen—just add 2–3 minutes to the bake time.
For a sweet twist, fold in fresh blueberries and drizzle with glaze after baking to make Bo-Berry-style biscuits.
