A good place to start is get you a bag of white Lilly SR flour. Go by the recipe on the back. A few tips to help you, use a couple butter knives criss crossing to cut in your shortening. If you cut your biscuits, don’t twist cutter. For me, the wetter your dough is coming out of bowl, the better. It will tighten up as you add flour to aid in working dough. I flatten out my dough ball by hand to about an inch, and fold in half, repeat about 4-5 times. Flatten out last time to a half to 3/4” thick. 500 degrees for 10 minutes. I melt a half a stick of butter and drizzle over mine right when they come out. Remove from hot pan, so they don’t continue to cook. That basically how I do it. There are a million ways to do it, you just have to find what works for you.
My mother's sisters,there were four of them and my mother, all from same parents,raised together, all made different tasting biscuits. They were all good too.No two people on earth make biscuits exactly the same.
Yep. I learned to make them from my mom. I taught my wife how to make them. We all make good biscuits, but they are all subtly different.My mother's sisters,there were four of them and my mother, all from same parents,raised together, all made different tasting biscuits. They were all good too.