Fluffy and Flaky: John's Perfect Biscuits Recipe

John's Biscuits

Prep Time: 20 minutes
Cook Time: 8-10 minutes
Total Time: 30 minutes
Yields: Approximately 16 biscuits

Ingredients:

• 4 cups White Lily Self Rising Flour
• 1 teaspoon baking powder
• 6 tablespoons Unsalted butter (Kerrygold is great)
• 3 tablespoons Crisco
• 2 cups Whole buttermilk

Instructions:

1. In a mixing bowl, combine the self-rising flour with the baking powder.
2. Cut the butter and shortening into the flour. You can use a food processor for this step, but be cautious not to over-pulse. A few seconds should suffice. If using a food processor, transfer the mixture to a large bowl and continue.
3. Add half of the buttermilk to the mixture and stir with a fork. Then, add the rest of the buttermilk and try to incorporate all the flour.
4. Transfer the dough out of the bowl and onto a well-floured surface.
5. Press the dough together into a rectangle. You can use a pastry scraper to fold the dough like a letter, then push it out into a rectangle again. Repeat this folding process about 3 times in total.
6. Lightly pat the dough out to your desired thickness. Approximately half an inch is a good guideline, but you don't need to measure it precisely.
7. Cut the biscuits out with a well-floured biscuit cutter. Avoid twisting the cutter; instead, cut straight down. Gather any dough scraps, press them together gently, do one more fold, and cut out the remaining biscuits.
8. Place the biscuits on either cast iron skillets or a heavy baking sheet that has been greased with Crisco.
9. Preheat your oven to 500°F (260°C) and bake the biscuits for 8-10 minutes. During the last 3 minutes of baking, watch them closely to ensure they don't overcook.
10. Optionally, you can freeze any extra biscuits by wrapping them in plastic wrap, placing them in a ziplock bag, and freezing. To reheat, microwave one or two at a time for 30 seconds and then toast them in the oven for about 3 minutes until they are heated through.
11. You can also freeze cut biscuits on a cookie sheet, store them in a ziplock bag, and bake them straight from frozen when needed.

Enjoy your delicious homemade biscuits!

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