Jay Campbell’s Buttermilk Biscuits

Makes 12 biscuits. Recipe is from Jay Campbell.

1 cup Shurfine self-rising flour

1 tsp. Shurfine baking powder

1 tsp. Shurfine sugar

1 tbl. Shurfine shortening

1/2 cup Shurfine buttermilk

1. Sift flour, baking powder and sugar into a large mixing bowl. Add shortening, and mix into the flour until the shortening makes small particles in the flour mixture.

2. Slowly blend the buttermilk into the flour mixture, adding more flour as needed to make a good dough. Mix the dough until smooth, but not too much. Turn the dough out onto a floured cutting board and roll out to a 1/2-inch thickness. Using a lightly floured 21/2-inch biscuit or pastry cutter, cut out biscuits for baking. Place the biscuits on a greased cookie sheet. Allow to rise for a few minutes while the oven preheats to 475 F.

3. Bake in preheated oven for 7 to 8 minutes or until brown, and then butter and enjoy with syrup, honey, jam or jelly.