Traditional southern buttermilk biscuits

Yield: 12 biscuits

Measure Ingredient
2 cups Flour
1 tablespoon Baking powder
¾ teaspoon Salt
½ teaspoon Baking soda
5 tablespoons Chilled solid vegetable
\N \N .shortening
1 cup Buttermilk

1. Preheat oven to 425F. In a large bowl, sift together flour, salt, soda, and powder. Using a pastry blender or two knives, cut the shortening into the flour mixture until coarse crumbs form.

2. Add the buttermilk, tossing with a fork until a dough forms.

3. Turn the dough onto a lightly floured surface. Gather into a disk.

Knead lightly a few times until smooth. (The dough may be made up to two hours ahead, wrapped in plastic wrap, and refrigerated until ready to use.)

4. Pat the dough to ¾ inch thick. Using a biscuit cutter or a glass dipped in flour, cut out the biscuits. Place them, two inches apart, onto an ungreased baking sheet. Gather dough trimmings, pat to ¾ inch thick, and cut out more biscuits.

5. Bake until golden brown, about 12-15 minutes. Serve hot.

Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown, New York 315-786-1120

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