| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Breads, Mom’s best |
12 |
Biscuits |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
tb |
Baking powder |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 5 |
tb |
Chilled solid vegetable |
| 1 |
|
.shortening |
| 1 |
c |
Buttermilk |
INSTRUCTIONS
1. Preheat oven to 425F. In a large bowl, sift together flour, salt, soda,
and powder. Using a pastry blender or two knives, cut the shortening into
the flour mixture until coarse crumbs form.
2. Add the buttermilk, tossing with a fork until a dough forms.
3. Turn the dough onto a lightly floured surface. Gather into a disk. Knead
lightly a few times until smooth. (The dough may be made up to two hours
ahead, wrapped in plastic wrap, and refrigerated until ready to use.)
4. Pat the dough to 3/4 inch thick. Using a biscuit cutter or a glass
dipped in flour, cut out the biscuits. Place them, two inches apart, onto
an ungreased baking sheet. Gather dough trimmings, pat to 3/4 inch thick,
and cut out more biscuits.
5. Bake until golden brown, about 12-15 minutes. Serve hot.
Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
Watertown, New York 315-786-1120
Posted to MM-Recipes Digest V4 #170 by roy@indy.net (Roy) on Jul 3, 1997
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