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