Gahb buttermilk biscuits

12 Servings

Ingredients

Quantity Ingredient
2 cups All-purpose flour
1 tablespoon Baking powder
¾ teaspoon Salt
½ teaspoon Baking soda
5 tablespoons Vegetable shortening; chilled, solid
1 cup Buttermilk

Directions

Preheat the oven to 425 F. In a large bowl, sift together flour, baking powder, salt, and baking soda. Using a pastry blender or 2 knives, cut the shortening into the flour mixture until coarse crumbs form. Add the buttermilk, tossing with a fork until a dough forms. Turn dough out onto a lightly floured surface. Gather into a disk. Knead lightly a few times just until smooth. (The dough can be made up to 2 hours ahead, wrapped in plastic wrap, and refrigerated until ready to use.) Pat the dough to ¾-inch thick. Using a biscuit cutter or a glass dipped in flour, cut out biscuits. Place the biscuits, 2 inches apart, on an ungreased baking sheet.

Gather dough trimmings, pat to ¾-inch thick, and cut out more biscuits.

Bake the biscuits until golden, 12 to 15 minutes. Serve hot.

Baking Tip: To produce flaky biscuits, take care not to overhandle the dough. For less waste and a speedier preparation, pat the dough into a square, then cut into square-shape biscuits with a floured knife. Bake as directed above.

NOTES : My mother sent me this. They're sample recipes from The Great American Home Baking series.

Recipe by: Great American Home Baking Posted to recipelu-digest Volume 01 Number 512 by "Valerie Whittle" <catspaw@...> on Jan 13, 1998

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