These are the most wonderful biscuits you’ll ever put in your mouth. They are the biggest, best tasting, lightest, and fluffiest biscuits I’ve ever had. They’re not very hard to make either.
Preheat oven to 475 degrees F (245 degrees C). Spray a 10 1/2 inch cast iron skillet with non stick cooking spray.
In a medium bowl, combine flour, baking soda, salt and sugar. Cut in the shortening and softened butter with a fork until the lumps are pea size. Gently stir in the buttermilk until all of the flour is incorporated; do not over mix. The dough should be very wet. If not, add more buttermilk to achieve a sloppy consistency. Let stand for 2 to 3 minutes.
Place all-purpose flour in a bowl. Spray an ice cream scoop or large spoon with vegetable spray and scoop out dough. Drop each biscuit one at a time into the flour. Using well-floured hands, pick up each piece and pass from hand to hand lightly to shake off excess flour and shape it into a soft round. Place the biscuits gently into cast iron skillet. They will be a tight fit. Do not mash the biscuits down! Brush tops lightly with melted butter.
Bake at 475 degrees F (245 degrees C) for 16 to 18 minutes. Cool before serving.
Per Serving: 235 calories; protein 5.4g; carbohydrates 34.9g; fat 8g; cholesterol 13.2mg; sodium 631.9mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.