A Belinda Ellis Recipe for the International Biscuit Festival
4 cups Southern Biscuit® Flour
4 tsp baking powder
1 tsp baking soda
1 ¼ tsp salt
2/3 cup vegetable shortening or butter
1 ½ cups buttermilk
1 cup heavy cream
Makes 9 or 16 biscuits.
Preheat your oven to 425 degrees. Coat a 9-inch square baking pan with nonstick cooking spray.
Measure the flour, baking powder, baking soda, and salt into a large mixing bowl. Cut in the shortening until it is the size of peas. Make a well in the center and pour in the buttermilk and cream. Start at the sides of the bowl and use a spatula or wooden spoon to toss the biscuit mix over the buttermilk. Continue to work the flour from the sides of the bowl, just until mixed.
The dough will be very wet and sticky. Turn the dough into the prepared baking pan and use a spatula or spoon to spread the dough evenly. Dust your hands with flour and lightly pat the dough until it is even in the pan and pressed into the corners.
Flour a bench knife or table knife. Cut through the dough to make 9 or 16 square biscuits. Brush the top with melted butter.
Bake for 30 to 35 minutes. To test for doneness, lift the top of one of the center biscuits and press lightly with your finger. If it the biscuits spring back, it is done. If not, bake for another 5 minutes and test again. Remove from oven and let it rest 5 minutes before removing biscuits from the pan. Turn the biscuits out of the pan and cut into squares.