| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cajun | Cajun, Breads | 12 | Servings |
INGREDIENTS
| 2 1/2 | c | All purpose flour |
| 1 | tb | Baking powder |
| 1/2 | ts | Salt |
| 1 | tb | Coarse cracked black pepper |
| 1/2 | ts | Baking soda |
| 3/4 | c | Shortening |
| 1 | c | Buttermilk |
INSTRUCTIONS
Preheat oven to 450-500F. Sift 2 cups of the flour with the baking powder, salt, pepper, and baking soda into a bowl. Cut in the shortening with a pastry blender or fork, or work it in with your fingers. Add the buttermilk to make a soft dough, mixing just until the dough holds together. Flour your hands. Pull of a piece of dough the size of a biscuit and dip the wet edge into the extra flour. The roll or pat into a biscuit. Place slightly touching, on a lightly greased baking sheet. Bake until golden golden brown. 8-10 minutes. From Nathalie Dupree's "New Southern Cooking" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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