Buttermilk biscuits #1

Yield: 6 Servings

Measure Ingredient
2 cups All-purpose flour
1 tablespoon Baking powder
¾ teaspoon Salt
½ teaspoon Baking soda
5 tablespoons Chilled solid vegetable shortening
1 cup Buttermilk

1. Preheat the oven to 425 degrees. In a large bowl, sift together flour, baking powder, salt, and baking soda. Using a pastry blender or 2 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 dough out onto a lightly floured surface. Gather into a disk. Knead lightly a few times just until smooth. (The dough can be made up to 2 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 biscuits. Place the biscuits, 2 inches apart, on an ungreased baking sheet. Gather dough trimmings, pat to ¾-inch thick, and cut out more biscuits.

5. Bake the biscuits until golden, 12 to 15 minutes. Serve hot.



From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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