Making homemade biscuits couldn't be any easier with this authentic southern recipe. Using only 5 ingredients and a cast iron skillet, this simple recipe can be made for breakfast or dinner.
Servings 8
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Rest Time 10 minutesmins
Total Time 35 minutesmins
Ingredients
3cupsSelf-Rising Flour
1/4cupCold Vegetable Shortening
1 1/4cupsWhole Milk
4tbspcold, salted butter
1tbspgranulated sugar
Instructions
Preheat oven to 450°F.
In a stand mixer add self-rising flour, cold shortening, cold salted butter, and sugar. Mix on low with the whisk attachment until crumbly (see notes).
Once the butter and shortening has been incorporated into the flour, it should look crumbly. Add the milk and mix with a spoon until just mixed.
Turn out dough onto a floured surface. Make sure you have enough flour on your hands so that the dough will not stick.
Pat the dough down with your hand, until about 1 inch thick.
Fold the dough in thirds by taking the right side of the dough and folding over to the center and taking the left side of the dough and folding over to the center.
Flatten the dough again with your hand to 1 inch thickness. Rotate the dough 90 degrees and fold the dough again in thirds. Repeat the process of flattening and folding the dough one more time. The folding of the dough is what will help create layers in your biscuits.
Flatten the dough one last time to about 1 1/2 to 2 inches in thickness. The overall shape of the dough does not matter, just the thickness. A rolling pin can also be used if desired.
With a large mouth mason jar or biscuit cutter, cut out 8 biscuits from your dough. Depending on the size of your jar / cutter will determine how many biscuits you'll be able to cut.
Place cut biscuits into a large cast iron skillet with the sides of the biscuits touching each other.
Bake in a 450°F oven for 12-15 minutes or until golden brown.
Remove from oven and allow to cool in pan for 10 minutes before serving. Tops of biscuits can be brushed with melted butter if desired.
Notes
Do not over mix. This will cause your biscuits to come out tough. Mix the wet and dry ingredients together until no longer dry.
You can use all purpose or self-rising flour on your floured work surface.
If you don't have a stand mixer or whisk attachment, you can either use your hands to break up the cold butter and shortening with the flour to make a crumb mixture or you can use a pastry cutter or a fork.