Buttermilk biscuits recipe + self-rising flour instructions

I have no idea where I got this recipe from since I wrote it down several years ago but it is quick and easy.  It calls for self-rising flour... if you don't have that, no problem.  You can make self-rising flour!  It's easy, too. The recipe follows below the biscuit recipe.

Enjoy!

BUTTERMILK BISCUITS
2 1/2 cup self-rising flour
2 teaspoon sugar
1/2 cup butter or shortening
3/4 - 1 cup buttermilk**, sour milk, milk or whipping cream

Preheat oven to 450F. In medium bowl stir together flour and sugar.  Cut in shortening until mixture is crumbly (shortening in pieces about size of green peas). Stir in buttermilk until dough leaves sides of bowl.  If dry, add a little more milk.

On lightly floured surface knead dough just until smooth (note: this step is mostly to just get the dough together so you can roll it out ... don't knead like you're making bread).  Roll to 1/2 inch thickness. Cut dough with 2 1/2" biscuit cutter or can cut into squares. Place cut biscuits on ungreased cookie sheet with sides touching (for soft biscuits) or 1" apart for crunchy sides.

Bake 10-12 minutes or until golden brown. Remove from oven and enjoy with butter, your favorite jam or some ham/egg/cheese.

Makes about 12 biscuits.


**how to make a substitute for 1 cup buttermilk - 1 tablespoon lemon juice or vinegar plus enough whole milk to make 1 cup.  Let stand 5 minutes before using.  Or you can use 1 cup whole milk + 1 1/4 teaspoon cream of tartar or 1 cup plain yogurt. (Better Homes & Gardens New Cook Book 1981)




SELF-RISING FLOUR

All purpose flour
salt
baking powder

Using dry measure, measure desired amount of flour into separate container as follows:

FOR EACH CUP of FLOUR, add 1-1/2 teaspoons baking powder and 1/4 teaspoon of salt.  Mix to combine. Can be made ahead of time and stored in an air-tight container to be used later.