Crisp Biscuits

• servings: Makes about 8 biscuits

Ingredients

Coconut oil

2 cup all-purpose flour (measured before sifting)

1 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon sugar

1/2 cup shortening

2/3 cup buttermilk

Directions

1. Preheat the oven to 400°. Lightly oil a Lodge 14-inch cast iron round baking pan.

2. Sift the dry ingredients into a medium bowl. Cut in the shortening with a pastry blender until the mixture resembles coarse meal. Add the buttermilk all at once, and stir until the mixture is well dampened.

3. Turn the dough onto a lightly floured board. Roll out to ⅓- to ½-inch thick-ness, and cut with a 3-inch round cutter. Pat the scraps together, and cut out more biscuits. Place the biscuits ½ inch apart on the prepared baking pan. Bake until the tops are golden brown, about 15 minutes. Makes 6 biscuits

Notes

This recipe is already doubled.

From lodge skillet cookbook