Mattie ball's buttermilk biscuits

Yield: 36 servings

Measure Ingredient
1 pounds All-Purpose Flour
¾ teaspoon Baking Soda
¾ teaspoon Salt
3 teaspoons Baking Powder
½ cup Shortening
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

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