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Mama's Biscuits

A true Southern biscuit handed down through six generations. Light, tender, flaky - family favorite.
Course: Bread and Pastries
Cuisine: American
Keyword: Heritage, Southern
Servings: 8


  • 8 x 8 inch glass pan


  • 2 cups self-rising flour For a true Southern, tender and flaky biscuit, best results come from using a flour made from soft winter wheat. White Lily is a brand, readily available in the South, that makes PERFECT biscuits!
  • 1/4 tsp banking soda (scant) Too much soda and the biscuits will be a bit yellow.
  • 1/2 cup Crisco (heaping) yes, a rounded over measuring cup of Crisco
  • buttermilk whole milk - not reduced fat


  • Preheat oven to 450 degrees.
  • Add some Crisco (or vegetable oil) in an 8 x 8 inch glass pan and place pan in over while it preheats. (You want the Crisco melted and hot before adding biscuits to pan.)
  • Cut in shortening - just enough to leave small lumps of Crisco.
  • Stir in enough buttermilk to create a wet and sticky dough - don't stir too much.
  • Turn out on floured surface. Sprinkle flour on top and lightly knead just until bottom is smooth.
  • Pat out (don't roll) until dough is approximately 1/2 the height you want your biscuits to be. Cut out with a can (or biscuit cutter, I suppose :D )
  • Remove pan from oven. Tilt the pan so that all melted shortening flows to one corner of pan. One at a time, dip top of biscuit in melted shortening and place in pan, sides touching.
  • Bake at 450 until golden brown on top.