I recently posted about is there a difference between flour. I think so…I always have the best results with King Arthur Flour. In that post I made bread and pizza dough to put to the test with my regular brand. The same day I looked at King Arthur’s website and noticed they had a new Self-Rising Flour. I just had to put my White Lily Self-Rising Flour up against King Arthur Self-Rising Flour.

I have to be honest…they were the best I have ever made. The biscuits turned out so rich, tender and buttery. The recipe on the bag said you could use 1/2 cup (1 stick, 4 ounces) cold butter, or 1/2 cup vegetable shortening or lard. I always use shortening, but decided I would try the butter. Glad I did because you could see the butter and the taste was wonderful.

I think everyone should know how to make biscuits…give it a try (don’t forget a slice of country ham).

Best Buttermilk Biscuits

3 cups (12 3/4 ounces) King Arthur Unbleached Self-Rising Flour
1 tablespoon sugar (optional)
1/2 cup (1 stick, 4 ounces) cold butter, or 1/2 cup vegetable shortening or lard
3/4 to 1 cup (6 to 8 ounces) buttermilk, plain yogurt, or milk (I always use buttermilk)

Preheat your oven to 450°F.

Place the flour in a medium-sized bowl. Cut the butter, vegetable shortening, or lard into 1/2-inch cubes, and toss the pieces of fat with the flour. Rub or cut in the fat until it’s the size of small peas. Add 3/4 cup of the buttermilk, yogurt, or milk, and toss with a fork until the liquid is absorbed. For moister biscuits, add the remaining 1/4 cup of the liquid; the dough will be quite wet. Place the dough on a floured work surface. Fold it over three or four times, and pat it into a 1-inch thick circle, square or rectangle. Cut 1 1/2- to 3-inch round or square biscuits. Place them onto an ungreased baking sheet, and brush the tops with melted butter or buttermilk for a shiny crust, if desired. Bake the biscuits for 12 to 14 minutes, until they’re golden brown. Remove them from the oven, and serve warm.
Yield: 6 large biscuits, or a dozen small-to-medium biscuits.

Note: Biscuit dough may be made the day before, shaped and cut, then refrigerated until just prior to baking.