Traditional buttermilk biscuits

8 servings

Ingredients

Quantity Ingredient
2 cups A.P. flour, sifted
1 teaspoon Salt
½ teaspoon Soda
1 cup Buttermilk
4 tablespoons Shortening

Directions

Sift flour, salt and soda together in a medium mixing bowl. Mix in shortening with the tips of the fingers; add buttermilk and gently knead into a soft ball of dough. Lift dough onto a well floured board, knead just until smooth and firm enough to handle. Roll or pat out to ½-inch thickness, and cut with floured cutter, or with knife or the rim of smooth drinking glass.

Place biscuits on a greased cookie sheet, and bake in a pre-heated 400 F. oven for 10 min., until well browned.

Hint: For biscuit cutters you may also use empty cans with holes punched in bottoms to release air. #303 cans are perfect for large biscuits, and tomato sauce cans (8 oz. size) are just right for small ones.

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