I'm learning that there are those who can make biscuits, and those who believe they can't. They're really easy and involve no plugged-in gadgets, other than the oven, of course! So, here's my easy primer on making that Southern staple. I'm giving you my Kentucky-raised Grandma's recipe for Angel Biscuits. Good stuff!
Make sure you're using good ingredients. I'm partial to Crisco shortening and Fleischmann's yeast. Using store-brand yeast didn't work out for me in the past. Now I just buy Fleischmann's in bulk at Sam's Club. Shortening is much easier to work with than butter, IMO. I suppose you can substitute butter for shortening, but cutting it won't be as easy. Besides, shortening makes really good biscuits! I'm aware that it's not good for you. Not all things in life have to be healthy. Just don't overindulge.
5 cups self-rising flour
1/3 cup sugar
1 tsp. baking soda
1 cup shortening
2 pkgs. dry yeast
1/4 cup lukewarm water
2 cups buttermilk
Combine flour, sugar, and soda. Cut in shortening with pastry blender until mixture is the consistency of coarse cornmeal.
Dissolve yeast in lukewarm water. Stir yeast and buttermilk into flour mixture. Mix well.
Turn dough onto lightly-floured surface and knead a few times. (I have no pics of the kneading process. Can't knead and hold a camera. I'm not that talented.)
Using a rolling pin, roll out to 1/2 to 1-inch thickness.
Cut into biscuits and place on ungreased baking sheet.
Allow to rise about 30 minutes OR bake immediately at 425 degrees for 10-15 minutes. Makes about 4 dozen.