To make these biscuits ahead of time, cut the shortening into the dry ingredients and refrigerate for up to one week. A few hours before serving, add the buttermilk, then cover and refrigerate the unbaked glazed biscuits to bake just before serving.
- Portion size 2 servings
- 2 cups all purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup shortening
- 3/4 cups buttermilk (approx)
- 2 tablespoons buttermilk
- 1 tablespoon sesame seeds optional
In large bowl, stir together flour, sugar, baking powder, baking soda and salt. With 2 knives or pastry blender, cut in shortening until crumbly. Using fork, mix in enough of the buttermilk to form soft dough.
On lightly floured surface, gently knead dough 10 times. Roll or pat dough into 1/2-inch (1 cm) thickness. Using floured cutter, cut into 2-inch (5 cm) rounds and place, almost touching, on ungreased baking sheet.
Glaze: Brush with buttermilk; sprinkle with sesame seeds (if using). Bake in 425°F (220°C) oven for about 12 minutes or until golden brown. Serve hot.