Buttermilk Biscuits
September 5th 2010 18:15
INGREDIENTS
2 c. sifted flour
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/3 c. solid shortening
3/4 c. buttermilk
DIRECTIONS
Blend flour, baking powder, salt and baking soda together in a medium sized bowl. Cut in shortening with a pastry blend or two knives until mixture resembles coarse cornmeal. Make a well in the center of the dry ingredients; add buttermilk all at one time. Stir with a fork. Gently form dough into a ball and put on a lightly floured surface. Knead lightly with finger tips 10-15 times. Roll out dough to 1/2 inch thickness. Cut with floured cutter or knife using even pressure to keep side straight. Place on baking sheet close together for soft sided biscuits or 1 inch apart for crusty sides. Brush tops lightly with milk. Bake at 450 degrees for 10-15 minutes or until biscuits are golden brown. Makes about 24 (1 1/2 inch) biscuits
2 c. sifted flour
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/3 c. solid shortening
3/4 c. buttermilk
DIRECTIONS
Blend flour, baking powder, salt and baking soda together in a medium sized bowl. Cut in shortening with a pastry blend or two knives until mixture resembles coarse cornmeal. Make a well in the center of the dry ingredients; add buttermilk all at one time. Stir with a fork. Gently form dough into a ball and put on a lightly floured surface. Knead lightly with finger tips 10-15 times. Roll out dough to 1/2 inch thickness. Cut with floured cutter or knife using even pressure to keep side straight. Place on baking sheet close together for soft sided biscuits or 1 inch apart for crusty sides. Brush tops lightly with milk. Bake at 450 degrees for 10-15 minutes or until biscuits are golden brown. Makes about 24 (1 1/2 inch) biscuits
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