My Go-To Biscuit Recipe

Pre heat oven to 475 2 1/2 cups self rise flour in a large bowl, (I always double recipe - 5 cups). Grate Frozen Butter or Cut Butter into flour. Best if Butter is frozen. Blend together w the flour (if double, 2 sticks). Chill 10 minutes Add 1/4 teaspoon baking soda to buttermilk (1/2 teaspoon if double) & add to well in flour, (if double, 2 + cups). Stir 15 times - dough should be very moist to SLIGHTLY sticky. The more you stir the tougher the biscuit. If you have to add buttermilk do so during stir. Turn dough onto floured surface and lightly flour surface of dough. Roll out to 1/2 inch. Fold in half and roll out again. Do this 4 times. This will make your biscuits flaky. Roll out1 inch thick and place touching - (on parchment lined cookie sheet & not touching if freezing.) Bake 12 to 15 minutes - my oven 12 Min at 475. About 17 - 22 minutes from frozen. Butter top with melted butter. They look a little browner after this step. You can place raw on cookie sheet and freeze then put in Zip Lock. Add 8 to 10 minutes to baking time for frozen biscuits (Bake from frozen state). You can use Shorting if you want a soft biscuit. If you do -add a 1/8 tsp salt. Soft even when cold. For crunchy bottom - bake in hot buttered cast iron skillet. I Always Double Recipe. so I can freeze some raw cut out biscuits.