knott's berry farm's buttermilk biscuits

Categories
Restaurant
Cookbook
Breads
Breakfast
Biscuits
Yield
20 Servings
MeasureIngredient
1½ cup All-purpose flour
2 tablespoons Baking powder (double acting)*
1 pinch Salt
1 tablespoon Solid shortening
1 pinch Baking soda (or 11. teaspoon)
1 cup Buttermilk
  Cottonseed or vegetable oil

In an electric mixer, combine flour, baking powder, salt, and shortening and mix until consistency of coarse meal. Combine baking soda and buttermilk in a seperate bowl and beat with a spoon until foamy and thickened. Add buttermilk mixture to flour and beat until well blended. Do not overbeat. Mixture will be sticky.

Turn out onto a well-floured board, sprinkle top of dough with flour, and pat until one-inch thick. Pour enough oil into jelly roll-type pan (approximately 11"x7") to measure ¼ inch (or about ¼ cup oil). In a second pan pour an equal amount of oil. Cut biscuits with cookie cutter** (See Notes) or drinking glass and roll each biscuit in the first pan of oil, then place in second pan. (Oil will cling to dough, which is desirable.) Continue cutting and rolling in oil until second pan is filled.

Biscuits should be touching each other. Pat top of biscuits with oil from first pan. Bake in preheated 500 degree oven for 10-12 minutes or until golden brown.

Notes: * Make sure that the baking powder is fresh. Baking powder loses its effectiveness when stored for a long period of time.

**Makes approximately 18 2" biscuits or 20 1¾" biscuits or 30 1 ½" biscuits.

Source: Knott's Berry Farm Cookbook by Sikking and Zeidler >From Mrs. Knott's recipe collection and served for years at Knott's Berry Farm in Southern California.

Typos by Brenda Adams <adamsfmle@...>; mc post ⅞/97 Recipe by: Knott's Berry Farm Cookbook Posted to MC-Recipe Digest V1 #661 by Badams <adamsfmle@...> on Jul 08, 1997

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