One of my favorite family traditions is to eat breakfast for dinner.
Typically, and when the coronavirus is not interfering with our normal schedule, on Fridays, Maksen would have sparring at taekwondo. Afterwards, I would make us breakfast for dinner, then we would have a family movie night. It is one of my favorite ways to spend a Friday evening.
We normally rotate between waffles, pancakes, or biscuits. Well, these self-rising biscuits are just as popular in our house as anything else, but they have to be slathered in my homemade jam and a copious amount of butter, of course. We don’t discriminate though, gravy is just as delectable.
Preheat oven to 475°F.
In a large bowl, sift together self-rising flour and salt.
Add 3 tablespoons cold salted butter and 3 tablespoons vegetable shortening.
Using a pastry cutter or 2 forks, “cut” in the butter and shortening until they are pea-sized.
Pour in the buttermilk.
Stir using a wooden spoon…
…until mostly combined.
Pour out onto a floured surface and knead about 10-15 times.
Shape dough into a circular shape.
Roll out the dough until it is about 1/3 to 1/2 an inch thick.
Use a biscuit cutter to cut out small to medium sized circles.
Place on a baking sheet about 1/2 to 1 inch apart.
Bake for 9-10 minutes, depending on the size of your cutter.
Meanwhile, melt some butter in a dish.
After the biscuits are done baking, remove from oven, brush tops with melted butter, and serve!
- 3 cups self-rising flour, plus more for dusting
- 3/4 teaspoon salt
- 1-1/4 cup buttermilk
- 6 tablespoons butter (OR shortening OR a combination of both)
- melted salted butter, for brushing
- Preheat oven to 475°F.
- In a large bowl, add self-rising flour and salt. If using salted butter, slightly decrease the amount of salt you add.
- Add in the butter, shortening, or combination. (I typically use 3 tablespoons cold, salted butter and 3 tablespoons vegetable shortening.) Using a pastry or two forks, combine the fat into the flour until the butter / shortening is in pea-sized pieces.
- Pour in buttermilk and stir with a wooden spoon until mostly combined. This will be very sticky. Dump out on to floured surface and knead about 10-15 times, adding flour if needed.
- Roll out dough until it is about 1/3 to 1/2 an inch thick. Use a biscuit cutter to cut small to medium-sized circles.
- Place on baking sheet about 1/2 inch apart and bake for 9-10 minutes, or until golden brown on top.
- Remove from oven and immediately brush with melted butter.