| 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.
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