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Shirley’s Feather-Light Biscuits Recipe
shortening for greasing the pan
9-ounces soft wheat, self-rising flour (I used King Arthur)
1/8 teaspoon baking soda
1/4 teaspoon fine salt
1 tablespoon granulated sugar
3 tablespoons chilled shortening (preferably zero trans-fat)
3/4 cup cold buttermilk made by stirring together 1 Tbs. freshly squeezed lemon juice and 1 cup 2% milk and measuring 3/4-cup for recipe
1/4 cup cold fat-free half & half
1 1/2 Tablespoons butter, melted
Preheat oven to 475 degrees F. Adjust an oven rack to just above the middle position. Grease an 8-inch round cake pan with shortening.
With a whisk, combine self-rising flour, baking soda, salt and sugar in a medium-mixing bowl. With a pastry cutter, work the shortening into the flour mixture until there are no shortening lumps larger than a big pea.
Stir in buttermilk and half & half, just until combined and let stand for 2 to 3 minutes to allow the liquid to be absorbed.
Spray a 2-inch ice cream scoop with cooking spray; Spoon dough onto baking pan beginning with one in the center.
Brush biscuits with melted butter, and bake until lightly browned, about 17 minutes. Cool for 1 or 2 minutes in the pan, then turn out onto a cooling rack.
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