Last week I was looking to treat myself to a rich sort of breakfast as a treat for a long work week. I usually make scones when I want that fluffy breakfast bread item. I had some self rising flour and thought hey, yeah biscuits would be a good thing to make with it as I brought self- flour for another recipe and haven’t used it since.
Anyway, rich breakfast was the order of the day but also wanted something simple. What goes with biscuits? A Southern breakfast came to mind with ham, grits, eggs and holiday shaped buttermilk biscuits and hence a happy Tara was made.
2 cups self-rising flour
1/4 cup shortening
3/4 cup buttermilk
Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray. Place flour in large bowl. Cut in shortening, using pastry blender until mixture resembles coarse crumbs. Add buttermilk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits cookie sheet.
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm