Like My Biscuits?

Here's the recipe for the infamous biscuits that you see in my profile picture.  Well, they're really not all that infamous (or famous, for that matter).  Anyway, here it goes:


4 cups self rising flour
6 tsp sugar
1/2 tsp salt
2 tsp active dry yeast
2 eggs
2/3 cup buttermilk (you could also use regular whole milk with this recipe)
2/3 cup evaporated milk
1/2 cup shortening
1/2 cup unsalted butter

Sift flour, salt and 5 tsp sugar into a large mixing bowl.  Cut the butter and shortening into the dry ingredients until they resemble course crumbs.  Dissolve 2 tsp of yeast into warmed evaporated milk along with 1 tsp of the sugar and set aside.  In another bowl, beat eggs into 2/3 cup of buttermilk (or whole milk). Stir both the yeast/evaporated milk and the egg/buttermilk mixture into the dry ingredients and mix well.   Knead dough on a floured surface (do not overwork the dough, just knead until dough comes together nicely and is not too sticky to roll out).   Roll dough (with floured rolling pin) to a 1/2 inch thickness and cut with a floured 2 1/2-inch biscuit cutter.  This recipe should make 10-12 good sized biscuits.   Place biscuits onto a lightly greased baking sheet.  Cover with towel and leave biscuits in a warm place for about 40 minutes.  Preheat oven to 425°.  Brush biscuit tops liberally with melted butter and bake for about 10-12 minutes (or until golden brown).  I brush them with a little more melted butter right after I take them out of the oven.