I looked up a recipe on cooks.com and they ended up hard as bricks. So I read the comments about the biscuits and realized I needed to add more milk and handle them less. They should be sticky like canned biscuits.
Here is the recipe:
Southern Style Biscuits
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 5 tablespoons chilled butter flavored Crisco
- 1 cup buttermilk
- Preheat the oven to 425 degrees F. In food processor, add flour, baking powder, salt and baking soda. Pulse it to combine and fluff up the flour. Add Crisco and pulse until it looks like wet cornmeal (about 6-8) pulses.
- Add the buttermilk and pulse 5-7 times, dough will still be crumbly and very sticky.
- Pour out dough and crumbs onto a well floured surface. Gather edges and using just the tips of your fingers, push to the middle and turn. Do this a few times (maybe 5 or 6 times) adding flour to the sticky parts.
- Pat dough to about 3/4" to 1" thickness. I used a glass dipped in flour to cut out the biscuits but you can use a biscuit cutter or even cut them into squares for less waste (I saw a restaurant on food network that makes square biscuits). Place them on a lightly greased cookie sheet. Continue lightly gathering the dough and cutting out more biscuits.
- Bake them until golden brown 12-15 minutes. Brush the tops with butter and serve hot.
- Freeze leftovers (if you have any) and reheat in microwave on defrost setting.