| 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
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”