Yield: 36 servings
|1 pounds||All-Purpose Flour|
|¾ teaspoon||Baking Soda|
|3 teaspoons||Baking Powder|
|1 cup||Buttermilk Or Soured Cream|
|\N \N||(to 1 1/2 cups)|
Combine the dry ingredients. Gradually work in the shortening, adding enough buttermilk to make a soft dough. (Instead of buttermilk, you can use soured cream.) Let the dough stand for a few mins before rolling. Roll the dough out to a thickness of ¼". Cut with a small cutter the size of a snuff box (a 6 oz orange juice can works well) and prick the tops of the biscuits to make them attractive. Bake on a greased cookie sheet for 15 mins in a 400 F oven.
Variation: To make whole-wheat biscuits, use half white and half whole-wheat flours.
NOTES: Serve filled with country ham, mayo and a pickle slice.
Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6 From: Dan Klepach Date: 05-15-95 (159) Fido: Cooking