Buttermilk Biscuits 3

Course : Biscuits
Serves: 10 Biscuits
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Ingredients:

1/4 cup Shortening
2 cups All-purpose* or whole wheat -- Flour
1 tablespoons Sugar -- if desired
2 teaspoons Baking powder
1 teaspoon Salt
1/4 teaspoon Baking soda
3/4 cup Buttermilk
1/4 cup Shortening
2 cups All-purpose* or whole wheat -- Flour
1 tablespoons Sugar -- if desired
2 teaspoons Baking powder
1 teaspoon Salt
1/4 teaspoon Baking soda
3/4 cup Buttermilk
 

Preparation / Directions:

*if using self-rising flour omit Baking powder and salt. Betty Crocker home economists traveled the South during the mid-1960s,. Heat oven to 450 degrees. Cut shortening into flour, sugar, baking powder, baking soda and salt with pastry blender until mixture resembles fine crumbs. Stir in just enough buttermilk so dough leaves side of bowl and rounds up into a ball. If buttermilk is thick add slightly more than 3/4 cup. (Too much milk makes dough sticky; not enough makes biscuits dry.)Turn dough onto lightly floured surface. Knead lightly 20 to 25 times, about 30 seconds. Roll or pat 1/2-inch thick. Cut with floured 2-1/2-inch biscuit cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet.


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