| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads, Cookies |
30 |
Servings |
INGREDIENTS
| 4 |
c |
Flour |
| 2 |
tb |
Baking powder |
| 1 |
ts |
Baking soda |
| 3/4 |
ts |
Salt |
| 1/2 |
tb |
Sugar |
| 2/3 |
c |
Butter, softened |
| 1 1/2 |
c |
Buttermilk |
| 1/4 |
c |
Butter |
INSTRUCTIONS
Sift flour with baking powder, soda, salt, and sugar. Cut in 2/3 cup butter
until mixture resembles coarse meal. Add buttermilk, stirring until dry
ingredients are moistened. Turn dough out onto a lightly floured surface;
knead lightly 4 or 5 times. Roll dough to 1/2 inch thickness; cut with a 2
1/2 inch biscuit cutter. Place biscuits on a lightly greased baking sheet.
Brush tops with 1/4 inch melted butter. Bake at 450 F for 8 minutes or
until golden brown.
Note: When cutting biscuits, never twist the cutter; that will seal the
edges and prevent proper rising. If the cutter is not cutting all the way,
consider a new cutter.
From "TRADITIONS" by Houston A&M University Mother's Club.
Contributed by Wesley Pitts 11/7/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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