These biscuits are sinfully delicious. The recipe comes from Stephan Pyles’ New Tastes From Texas cookbook.
- 8 TBSP unsalted butter
- 10 TBSP shortening
- 3 c. self-rising flour
- 1 1/3 c. buttermilk
- Preheat oven to 400*F Place the butter in a 9 1/2 skillet and warm in the oven for 5 minutes to heat the pan and melt the butter.
- Using your fingertips, crumble the shortening in a medium bowl with the flour until crumby consistency, the size of small peas. Add the buttermilk in 3 or 4 additions, stirring continuously with a wooden spoon or spatula until the buttermilk is thoroughly incorporated. Do not overbeat; the dough should be quite sticky and hold together
- Turn the dough out onto a floured surface and lightly flour the top. Using a rolling pin, roll out the dough into a circle about 1/2 inch thick. Cut the biscuits into 2 1/2 inch circles. Dip each biscuit in the melted butter, coating all sides thoroughly, and arrange biscuits in the skillet.
- Bake in the oven on the middle rack for 8 to 10 minutes, or until the biscuits have risen and are lightly browned on the bottom. Turn on the broiler, transfer the skillet to the upper rack of the oven, and broil the biscuits for 4 to 5 minutes or until browned. Turn out onto a rack to cool.
Campfire Buttermilk Biscuits: