Name: Dessert Buttermilk Biscuits
Ingredients: 2 c Self rising flour; 2 tb Granulated sugar; 1/2 c Cold; unsalted butter, cut into pieces; 3/4 c Cold buttermilk

Meekness is not to be confused with weakness: the meek are not simply submissive because they lack the resources to be anything else. Meekness is quite compatible with great strength and ability as humans measure strength, but whatever strength or weakness the meek person has is accompanied by humility and a genuine dependence on God. True meekness may be a quality of the strong, those who could assert themselves but choose not to do so.

Leon Morris

CATEGORY	CUISINE	TAG	YIELD
Dairy	Chicago		6	Servings

INGREDIENTS

2	c	Self rising flour
2	tb	Granulated sugar
1/2	c	Cold; unsalted butter, cut into pieces
3/4	c	Cold buttermilk

INSTRUCTIONS

Heat an oven to 400&deg;F. Combine the flour with the sugar and butter in a
mixing bowl. Cut in the butter by hand or by machine until the mixture is
evenly crumbly.
Add the buttermilk and stir only until well moistened. Turn out onto a work
surface lightly sprinkled with flour and gather mixture into a dough.
Flatten to make a circle 3/4 inch thick.
Use a biscuit cutter dipped in flour to cut six 3 inch rounds from the
dough circle. (This should use all the dough.) With a spatula, transfer the
rounds to an ungreased cookie sheet. Bake until lightly golden, 15 to 17
minutes. Transfer biscuits to a rack. Eat while still warm, if practical.
*Note: To make self-rising flour, simply combine 1 cup all purpose flour, 1
1/2 teaspoons baking powder and 1/2 teaspoon salt.
Published in Chicago Tribune Magazine 5/3/98
Typed and Busted by Carriej999@AOL.com 5/98
Recipe by: William Rice, Chicago Tribune Magazine
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on May 3,
1998

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