This is a great holiday biscuit! It’s my traditional buttermilk recipe with the addition of sage and sharp cheddar. They are so good served hot with butter or as a sandwich with ham and mustard.
2 1⁄2 cups White Lily Self-Rising Flour, plus more for rolling out the dough
½ cup Crisco shortening
1 teaspoon poultry seasoning with sage
1 cup cold buttermilk, shaken (plus more, if needed)
1 cup finely shredded Cheddar cheese
½ stick butter, melted
1. Preheat the oven to 400ºF.
2. In a large mixing bowl, combine the flour and shortening. Using your hands or two butter knives, break up the shortening into dime-sized pieces, working it into the flour. Place the bowl in the freezer to chill for 10 minutes.
3. Once the flour mixture is chilled, remove it from the freezer and stir in the poultry seasoning. Make a well in the flour and pour in the cold buttermilk (be sure to shake it before pouring it), then add the cheese. Gently mix and turn to combine until the dough is loose and a bit crumbly, about 15 turns. If needed, add a little more buttermilk.
4. Lightly flour a cutting board or clean work surface, rolling pin, and biscuit cutter. Gently turn out the dough onto the floured board. Using the rolling pin, roll out the dough into a thin layer, then fold it in half. Repeat the rolling and folding process 3–5 times to create layers. Roll the dough out one more time, then use your biscuit cutter to cut out the biscuits.
5. Arrange the biscuits in a single layer on a parchment-lined baking sheet. Brush the tops with some of the melted butter. Bake until golden, 10–12 minutes. Brush the baked biscuits once more with melted butter and serve.