By: Cindy Watkins
2 cups flour
4 teaspoons baking powder
1/8 teaspoon salt
¼ cup shortening
1 cup buttermilk
Mix all dry ingredients. Cut in shortening until coarse ground look. Add buttermilk and mix well with a wooden spoon. Turn mixture out onto a floured surface and sprinkle the top with flour. Easily turn over in the flour until it is no longer sticky (adding more flour if needed). Pat out dough to about 1” thick. Cut into rounds with a cutter or a glass dipped in flour. Put into a metal pan (or glass, but Cindy prefers metal) and let sit for 5-15** minutes. Bake in a preheated oven 400-425 degrees for 15-20 minutes until golden brown.
When done, brush the top with butter!
**Cindy’s Tip – the biscuits need to sit for at least 5 minutes, but you can let them sit for up to 30 minutes. The longer they sit before you cook them, the taller and fluffier the biscuits will be. But, be sure to not leave them out more than 30 minutes!!