2 c All-purpose flour
1 tb Baking powder
3/4 ts Salt
1/2 ts Baking soda
5 tb Chilled solid vegetable
-shortening
1 c Buttermilk
1. Preheat the oven to 425 degrees. In a large bowl, sift together flour,
baking powder, salt, and baking soda. Using a pastry blender or 2 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 dough out onto a lightly floured surface. Gather into a disk. Knead
lightly a few times just until smooth. (The dough can be made up to 2 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 biscuits. Place the biscuits, 2 inches apart, on
an ungreased baking sheet. Gather dough trimmings, pat to 3/4-inch thick,
and cut out more biscuits.
5. Bake the biscuits until golden, 12 to 15 minutes. Serve hot.
FROM “GREAT AMERICAN HOME
BAKING” CARDS
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
6 Servings