| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | American | Bread | 12 | Servings |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 | tb | Baking powder |
| 3/4 | ts | Salt |
| 1/2 | ts | Baking soda |
| 5 | tb | Vegetable shortening; chilled, solid |
| 1 | c | Buttermilk |
INSTRUCTIONS
Preheat the oven to 425 F. 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. Add the buttermilk, tossing with a fork until a dough forms. 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.) 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. Bake the biscuits until golden, 12 to 15 minutes. Serve hot. Baking Tip: To produce flaky biscuits, take care not to overhandle the dough. For less waste and a speedier preparation, pat the dough into a square, then cut into square-shape biscuits with a floured knife. Bake as directed above. NOTES : My mother sent me this. They're sample recipes from The Great American Home Baking series. Recipe by: Great American Home Baking Posted to recipelu-digest Volume 01 Number 512 by "Valerie Whittle" <catspaw@inetnow.net> on Jan 13, 1998
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