Spoon Biscuits - Master Cookbook Recipe # 105

Name: Spoon Biscuits - Master Cookbook Recipe # 105
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 10-12
Cuisine: Southern
Ingredients: 2 cups Self-rising flour; 1/4 cup Vegetable shortening (like Crisco); 1 pinch Baking soda; 1 1/4 cups Whole buttermilk; 3/4 cup milk or low-fat buttermilk

Spoon biscuits are the perfect "hurry-up" biscuit. Because the dough is wetter than a traditional rolled biscuit, there is no need for kneading, rolling, or cutting. You simply "spoon" them onto the pan for a delicious, craggy, homemade result.

This is recipe #105 in Tammy’s Master Cookbook.

Prep time: 5 minCook time: 15 minTotal time: 20 min

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Ingredients

2 cups Self-rising flour
1/4 cup Vegetable shortening (like Crisco)
1 pinch Baking soda
The Liquid:
1 1/4 cups Whole buttermilk

Optional Liquiid Ingredient

3/4 cup milk or low-fat buttermilk

Instructions

Preheat & Prep: Preheat your oven to 500°F. Grease a baking pan or line a baking sheet with parchment paper.
Cut in Shortening: Combine the shortening and self-rising flour in a bowl. Use a pastry blender or a blending fork to work the shortening into the flour until it resembles small, pea-sized crumbles.
Add Soda: Add your pinch of baking soda and mix it thoroughly into the flour mixture.
Mix in Buttermilk: Gradually pour in the buttermilk, stirring until all the flour is moistened. The dough should be thicker and wetter than typical biscuit dough,it should be "scoopable" but not runny.
Drop & Bake: Using a large spoon, portion out heaping tablespoons of the dough and drop them onto your prepared pan.
Bake: Bake for 15 to 20 minutes until the tops are golden brown and the edges are crisp.
Finish: Immediately after baking, flip the biscuits upside down on a cooling rack or in the pan to prevent them from "sweating" and to keep the bottoms from getting soggy.