Ingredients
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nonstick cooking spray or bacon grease, for pan
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2 cups cake flour or 2 cups white lilly flour (260 gms)
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1 1/2 teaspoons baking powder (or use 2 cups southern self rising flour and eliminate the baking powder)
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1/8 teaspoon baking soda
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1/2 teaspoon salt
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1/4 cup sugar (50 gms)
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4 tablespoons shortening (48 gms)
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2/3 cup heavy cream (155 gms)
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1 cup buttermilk (more or less, 242 gms)
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2 tablespoons butter, melted (28 gms)
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1 cup bleached all purpose flour, for shaping
Instructions
- Preheat oven to 425 degrees F and grease a 9 inch cake pan.
- Whisk flour, baking powder, baking soda, salt and sugar in a medium mixing bowl to combine.
- Rub with fingers or cut with a pasty cutter shortening into the flour mixture until there are no lumps larger than a pea Stir in the cream and buttermilk and let stand for 2-3 minutes.
- The mixture should be very wet and look like cottage cheese.
- Pour the cup of all purpose flour into a large plate or pie tin, flour your hands.
- With a greased 2 inch cookie scoup or a large spoon scoup a lump of batter into the flour and sprinkle more flour over the top.
- Pick up the lump and roughly shape it into a ball.
- Shake off the excess flour, the dough will not hold it shape.
- As you shape each biscuit, place it in the pan.
- Push the biscuits tightly against each other so they will rise up and not spread out.
- Continue shaping biscuits in this manner until dough is used up.
- Bake just above the center of the oven until lightly browned, 15 to 20 minutes.
- Remove from oven and brush with melted butter.
- Cool for 2 minutes in the pan then dump out and cut.
- Serve immediately.