There is no one perfect recipe for buttermilk biscuits. However, many recipes call for a combination of flour, baking powder, salt, butter, and buttermilk. Other ingredients, such as sugar, may be added to taste.
Place shortening in small plastic food bag.
Flatten shortening betweenplastic sheets so it is thin and return to freezer.
This allows shorteningto become hard enough to break, into tiny pieces when added to dryingredients.
Tear 2 pieces wax paper about 15 inches long and place oncounter, Sift flour, baking powder, baking soda, sugar and salt onto waxpaper.
Place empty sifter on top of bare sheet of wax paper, lift sheet ofwax paper holding sifted dry ingredients by sides and pour through sifter,sifting onto bare wax paper.
Sift back and forth 3 times, then sift oncemore into large mixing bowl.
Remove shortening from freezer.
Cut into smallbits, about 1/4-inch square.
Drop shortening bits into bowl of dryingredients and, using fingertips, lightly rub shortening and flourtogether, occasionally tossing flour mixture so you touch all particles ofshortening with flour.
When mixture has bits of flour-covered shorteningthroughout, begin adding buttermilk.
Using fork, add buttermilk, lightlystirring to mix with dry ingredients.
Cover board or surface with dustingof flour.
Gather sticky mass of dough and place on floured surface.
Dusthands with flour and gently knead dough, adding enough flour only to makedough manageable.
Pat dough with hands or roll with floured rolling pininto round 1/2-inch thick.
Using 2-inch cutter, cut out biscuits and placetouching each other in 3 rows, in center of greased baking sheet.
Place onmiddle rack of 425-degree oven and bake 12 minutes, or until lightlygolden.
Remove from oven and serve hot or warm.
Makes 19 (2-inch round)biscuits.
Ingredients
Directions
Place shortening in small plastic food bag.
Flatten shortening betweenplastic sheets so it is thin and return to freezer.
This allows shorteningto become hard enough to break, into tiny pieces when added to dryingredients.
Tear 2 pieces wax paper about 15 inches long and place oncounter, Sift flour, baking powder, baking soda, sugar and salt onto waxpaper.
Place empty sifter on top of bare sheet of wax paper, lift sheet ofwax paper holding sifted dry ingredients by sides and pour through sifter,sifting onto bare wax paper.
Sift back and forth 3 times, then sift oncemore into large mixing bowl.
Remove shortening from freezer.
Cut into smallbits, about 1/4-inch square.
Drop shortening bits into bowl of dryingredients and, using fingertips, lightly rub shortening and flourtogether, occasionally tossing flour mixture so you touch all particles ofshortening with flour.
When mixture has bits of flour-covered shorteningthroughout, begin adding buttermilk.
Using fork, add buttermilk, lightlystirring to mix with dry ingredients.
Cover board or surface with dustingof flour.
Gather sticky mass of dough and place on floured surface.
Dusthands with flour and gently knead dough, adding enough flour only to makedough manageable.
Pat dough with hands or roll with floured rolling pininto round 1/2-inch thick.
Using 2-inch cutter, cut out biscuits and placetouching each other in 3 rows, in center of greased baking sheet.
Place onmiddle rack of 425-degree oven and bake 12 minutes, or until lightlygolden.
Remove from oven and serve hot or warm.
Makes 19 (2-inch round)biscuits.
