Yield: 6 Servings
|2 cups||Self rising flour|
|2 tablespoons||Granulated sugar|
|½ cup||Cold; unsalted butter, cut into pieces|
|¾ cup||Cold buttermilk|
Heat an oven to 400øF. Combine the flour with the sugar and butter in a mixing bowl. Cut in the butter by hand or by machine until the mixture is evenly crumbly.
Add the buttermilk and stir only until well moistened. Turn out onto a work surface lightly sprinkled with flour and gather mixture into a dough.
Flatten to make a circle ¾ inch thick.
Use a biscuit cutter dipped in flour to cut six 3 inch rounds from the dough circle. (This should use all the dough.) With a spatula, transfer the rounds to an ungreased cookie sheet. Bake until lightly golden, 15 to 17 minutes. Transfer biscuits to a rack. Eat while still warm, if practical.
*Note: To make self-rising flour, simply combine 1 cup all purpose flour, 1½ teaspoons baking powder and ½ teaspoon salt.
Published in Chicago Tribune Magazine 5/3/98 Typed and Busted by Carriej999@... 5/98 Recipe by: William Rice, Chicago Tribune Magazine Posted to MC-Recipe Digest by Carriej999 <Carriej999@...> on May 3, 1998