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My review
Johnny's Biscuits
Andrea Evans
"These are the most wonderful biscuits you'll ever put in your mouth. They are the biggest, best tasting, lightest, and fluffiest biscuits I've ever had. They're not very hard to make either."
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Ingredients
40 m servings 235 calsOriginal recipe yields 9 servings (9 biscuits)
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- US
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 475 degrees F (245 degrees C). Spray a 10 1/2 inch cast iron skillet with non stick cooking spray.
- In a medium bowl, combine flour, baking soda, salt and sugar. Cut in the shortening and softened butter with a fork until the lumps are pea size. Gently stir in the buttermilk until all of the flour is incorporated; do not over mix. The dough should be very wet. If not, add more buttermilk to achieve a sloppy consistency. Let stand for 2 to 3 minutes.
- Place all-purpose flour in a bowl. Spray an ice cream scoop or large spoon with vegetable spray and scoop out dough. Drop each biscuit one at a time into the flour. Using well-floured hands, pick up each piece and pass from hand to hand lightly to shake off excess flour and shape it into a soft round. Place the biscuits gently into cast iron skillet. They will be a tight fit. Do not mash the biscuits down! Brush tops lightly with melted butter.
- Bake at 475 degrees F (245 degrees C) for 16 to 18 minutes. Cool before serving.
Nutrition Facts
Per Serving: 235 calories; 8 g fat; 34.9 g carbohydrates; 5.4 g protein; 13 mg cholesterol; 632 mg sodium. Full nutrition
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Reviews
Read all reviews 8598 Ratings
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Most helpful positive review
10/14/2000
I have made this recipe twice. The first time I did'nt have buttermilk so I made someusing milk and vinegar. My husband loved them but I thought the vinegar gave them a funny twang. The next ...
Most helpful critical review
10/24/2001
The biscuits were very heavy and rather tasteless. Not worth the mess, but I DID make them with milk instead of buttermilk, all the other directions and ingredients I used were as given.
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10/14/2000
I have made this recipe twice. The first time I did'nt have buttermilk so I made someusing milk and vinegar. My husband loved them but I thought the vinegar gave them a funny twang. The next ...
11/10/2002
These biscuits came in handy when a friend who is allergic to eggs was coming to visit. I was surprised to find that they were positively delicious. Light and fluffy and a unique taste. We all r...
4/21/2008
AWESOME!!! This is my new and now "one and only" go to recipe for biscuits with sausage gravy! This recipe was very quick to prepare and the biscuits were not dense but delicate and light. Th...
1/18/2002
This is the perfect fluffy biscuit recipe. Use buttermilk, don't try to substitute (most cooks know that buttermilk and regular milk are not interchangeable), because the extra moisture really ...
11/24/2006
The best biscuts I have ever made or eaten. Hands down. I cooked bacon and onions earlier that day in my cast iron skillet. I drained out all of the left over greese so there was only a very thi...
12/1/2002
Outstanding biscuits. Exactly what I've been looking for the past 10 years.
9/8/2001
Messy! But the biscuits were delicious. Very light and fluffy. I used a cake pan instead of a cast iron skillet.
2/20/2009
I made these last night for supper to go with some potato soup I had made from this site. The biscuits were so flaky. They just melted in your mouth. I am making them again this morning to send ...