| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | American | Bread | 6 | Servings |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 | tb | Baking powder |
| 3/4 | ts | Salt |
| 1/2 | ts | Baking soda |
| 5 | tb | Chilled solid vegetable shortening |
| 1 | c | Buttermilk |
INSTRUCTIONS
1. Preheat the oven to 425 degrees. 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. 2. Add the buttermilk, tossing with a fork until a dough forms. 3. 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.) 4. Pat the dough to 3/4-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 3/4-inch thick, and cut out more biscuits. 5. Bake the biscuits until golden, 12 to 15 minutes. Serve hot. FROM "GREAT AMERICAN HOME BAKING" CARDS From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”