“When my niece, Ashley, was small, one of the things she liked best about going to Granddaddy and Grammy’s house was breakfast,” Trisha says. “Ashley would be up early to help make the biscuits, standing on a chair beside Granddaddy, wearing a big apron, and covered with flour.” While her dad’s recipe calls for self-rising flour, Trisha says you can substitute 2 cups all-purpose flour mixed with 3 teaspoons baking powder and 1⁄4 teaspoon salt for the self-rising flour if you don’t have it.
• 2 cups self-rising flour
• 4 tablespoons vegetable shortening
• 3⁄4 cup buttermilk (shaken before pouring from container)
1. Preheat oven to 450 F. Lightly grease a baking sheet with non-stick cooking spray.
2. Place flour in a mixing bowl. Using a pastry blender or two table knives, cut shortening in until mixture resembles coarse meal. Use a fork to stir in buttermilk to make a soft dough, or until dough comes together and leaves the sides of the bowl. Continue stirring with the fork until all flour is worked into the dough.
3. Turn dough out onto a lightly floured board, and knead 3 or 4 times, until dough is smooth and manageable.
4. With your hands or a floured rolling pin, flatten dough to a thickness of 1⁄2 inch. Cut dough with a floured 2 1⁄2-inch biscuit cutter. Place dough rounds on prepared baking sheet, 1 inch apart for crisp biscuits or almost touching for softer biscuits.
5. Bake for 8 to 10 minutes, or until lightly browned.
Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen. Copyright © 2008 by Trisha Yearwood. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.