Well, first off, you need some kind of leavening in there. Are you using self rising flour or adding baking powder? It's probably no more difficult than that based on your previous post.
Here's a recipe I use which always gets good reviews.
Southern Biscuits-Light as Angel Wings
2 cups self rising flour
2 teaspoons confectioners' sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening, butter or lard
1 cup buttermilk
Preheat oven to 425˚F.
Whisk together flour, sugar, baking powder and salt in a large bowl.
Cut in shortening with a pastry blender, fork or two knives until the mixture looks like sand and pebbles.
Make a well and pour in the buttermilk. Stir together briefly with a rubber spatula just until mixture is moistened and you have a ragged dough. (Note: if you are not using a southern biscuit flour like White Lily, you might need a little more buttermilk.)
Turn dough out onto a floured surface and knead, lightly and gently, 3 or 4 times until dough comes together.
Roll or pat out to about 3/4 " thick. Cut with a 2 1/2" biscuit cutter and place on a lightly greased sheet pan.
Bake in the upper 1/3 of the oven for 10-15 minutes until bottoms are golden and tops slightly browned.
For extra scrumptiousness, brush tops with melted butter as soon as you remove them from the oven.
Note: I make my own baking powder which works better than any other for light, fluffy biscuits.
Mix 1/4 cup cream of tartar and 2 tablespoons baking soda. Sift it together about 4 times to assure a good mix. This replicates the old fashioned single acting baking powder that made the biscuits of yesteryear so light and fluffy. It only lasts about a week or two before losing it's punch. |