| 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°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
A Message from our Provider:
“God will let you get away with it until suddenly . . .”