Buttermilk biscuits

Buttermilk biscuits

Ingredients/Components

• salt - 1 tsp
• baking powder - 2 tsp
• baking soda - 1/2 tsp
• sifted flour - 2 c
• cold shortening - 1/4 c
• cold buttermilk or sour milk - 1 c

How to make buttermilk biscuits:

Sift flour, baking powder, salt and baking soda together and cut in shortening with 2 knives or a pastry blender. Add cold buttermilk or sour milk. Mix quickly, knead for a few seconds on lightly floured board. Pat out to 1/2-inch thickness and cut with biscuit cutter. Place in greased pan close together for crust on top and bottom only, far apart if crust is desired on sides also. Bake at once in very hot oven (450°) for 12 minutes. Makes 12 biscuits.

Biscuit Crust: Roll dough 1/4-inch thick and cut to fit top of meat or chicken pie. Place on pie, pressing edges to dish. Cut opening in center to allow escape of steam.

Drop Biscuits: Increase milk or buttermilk to 1 1/3 cups and drop mixture from spoon into greased muffin pans or onto greased baking sheet. Bake as directed.

Recipe categories: Breads, Breakfast, Rolls/biscuits.