Dotson's Buttermilk Biscuits
This recipe is scaled for restaurant use. For home use, divide the measurements by four, and make the dough in a heavy-duty electric mixer.
- 6 cups nonfat buttermilk
- 1 cup solid vegetable shortening
- 3/4 cup sugar
- 1/3 cup baking powder
- 12 cups self-rising flour, plus more for dusting
- Unsalted butter, melted, for brushing tops
- Vegetable-oil cooking spray
Preheat a convection oven to 350 degrees. In the bowl of a very large electric mixer fitted with the dough-hook attachment, combine buttermilk, shortening, sugar, and baking powder. Beat or stir to combine. Add flour, a cup at a time, beating just to combine after each addition.
Lightly coat two rimmed baking sheets with cooking spray. Divide dough in two. On a lightly floured surface, roll out one half of dough to about 3/4 inch thick. Use a lightly floured biscuit cutter to cut dough into 2 1/4-inch rounds. Transfer to prepared baking sheet. Brush tops lightly with melted butter. Repeat with second half of dough. Bake until light-golden brown and cooked through, 12 to 16 minutes.