Sift together:
~ 3 Cups Flour
~ 1/2 Teaspoon Baking Soda
~ 3 Teaspoons Baking Powder
~ 1/2 Teaspoon Salt
Cut in:
~1/2 Cup of Shortening
Slowly Add:
~ 1 1/4 Cups Buttermilk
Stir in gently. It is important to not over work your dough, Mom always told me "The less you mess with it the flakier the biscuit will be." We love a flaky fall apart in your mouth biscuit. Turn out on a floured surface. Roll to a 1/2 inch thickness. Cut and bake at 425* for 15 minutes. I always put about half a stick of butter in the skillet, let it melt and roll the biscuit in the butter before baking.
This was my grandma Sherry's recipe, it always feels like home for me because my mom made them all the time growing up. I use these for biscuits and gravy, or just even to pair with good meals like chili or a simple roast. These are in fact Jacob approved haha.
~ Fally <3