Yield: 8 Servings
|1 cup||Flour, plus 2 Tablespoons|
|1 teaspoon||Baking powder|
|¼ teaspoon||Baking soda|
|1 tablespoon||Crisco, for frying pan|
Mix the dry ingredients together in a mixing bowl. Blend in the Crisco until the mixture is coarse and grainy. Harriet uses a fork, but I have better luck with a pastry blender. Then, using a fork, stir in the buttermilk. Do not overmix.
Put on a floured board and knead just a few times. Pat out the dough to about ½ inch thick. Cut with a biscuit cutter or a glass.
(Flour the cutter.) Do not handle the dough too much, or it will get tough.
Use a heavy black frying pan. Place the 1 tablespoon of Crisco in the frying pan and put the frying pan in the over for about 7 minutes.
Remove the pan from the oven and place the biscuits in the pan. Turn each once in the oil and bake the biscuits at 500 degrees for 10 minutes, or until light brown.