2 cups White Lily Self-Rising Flour
1 tablespoon sugar
½ teaspoon salt
⅓ cup chilled shortening, cut into pieces
½ cup heavy cream
1 cup buttermilk
Preheat oven to 425˚ and position oven rack slightly below center of oven. Lightly butter a round cake pan or cast-iron skillet.
In a large mixing bowl, whisk flour, sugar, and salt. Snap pieces of shortening with your fingers until they’re no larger than peas.
Make a well in the mixture and pour in cream and ⅔ cup of buttermilk. Using your hands, sweep in the flour and turn dough until dry ingredients are moistened and dough resembles cottage cheese, adding just enough of remaining ⅓ cup buttermilk to reach this consistency.
Sprinkle rolling surface with flour. Turn dough out onto the surface and sprinkle top with flour. With floured hands, fold dough in half and pat it into a ⅓- to ½-inch-thick round, using additional flour as needed. Flour again if necessary and fold dough in half a second time. If dough is still clumpy, repeat folding process for a third time. Pat dough into a 1-inch-thick round. Dip a 2-inch biscuit cutter into the flour and cut out biscuits, ensuring you don’t twist the cutter.
Place biscuits in pan, sides slightly touching. Brush tops of biscuits with melted butter and bake for 15-20 minutes, until light golden brown, rotating pan 180 degrees after 6 minutes. Remove from oven and brush biscuits again with melted butter. Yields 10 biscuits.
From Tupelo Honey’s newest cookbook, Tupelo Honey: New Southern Flavors From the Blue Ridge Mountains (2014).