How to make it

  • Preheat oven to 425F
  • Spray a 8 or 9 inch round cake pan with cooking sparay ( I used a square cake pan )
  • Mix together flour and salt into a bowl.
  • Work shortening in with finger tips quickly until no large lumps.
  • Gently stir in cream; then some buttermilk ( enough as needed ) to produce a COTTAGE CHEESE CONSISTENCY, a wet mass but no soupy.
  • Spread all purpse flour out in a pie plate.
  • With a medium ice cream scoop, scoop mixture 3 or 4 scoops at a time on flour.
  • Using your hands coat dough with flour, gently form into a ball, shaking off excess flour as you work.
  • Place biscuits into prepared pan, scrunching each biscuit up against its neighbor so biscuits wont spread out but they will rise up.
  • Bake 20 to 25 minutes center oven rack till lightly browned.
  • Brush with the melted butter.
  • Invert onto plate and reinvert on another plate again so biscuits are upright.
  • Quickly cut with a sharp knife to separate them.
  • Serve with Cherry Chamboard butter
  • Just mix all butter ingredients ( except preserves ) in food processor
  • then stir in preserve by hand
  • keeps well for a few weeks, covered in the refrigerator

Reviews & Comments 6

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    " It was excellent "
    shecooks4u ate it and said...
    ALWAYS looking for new biscuit recipes, good one!
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    " It was excellent "
    herby ate it and said...
    nice recipe thanks!
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    " It was excellent "
    chichimonkeyface ate it and said...
    nice recipe, I am just learning, so I love this post!
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    " It was excellent "
    dragonwings647 ate it and said...
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    " It was excellent "
    notyourmomma ate it and said...
    Made biscuits this morning, using butter instead of shortning. Used milk, instead of cream but I was so happy I didn't resort to a frozen biscuit for a change and it was really easy to put together. The chamboard butter sounds sublime. very nice post.
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  • 22566 11 years ago
    Wow! I like the Chambord Butter for these.


    Kind Regards
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