Friday, August 27, 2010

Buttermilk Biscuits

Hint: seriously…if you want to make these babies from scratch....and trust me you do… you might as well double the recipe right now because your family will do a Pillsbury protest after sinking their teeth in these!

Reg recipe makes 12 biscuits

2 cups all purpose flour *not self rising

¼ tsp baking soda

1 Tablespoon sugar

2 tsp baking powder (be sure its fresh)

1 tsp salt

½ cup shortening (cold* and cubed)

¾ cup buttermilk (shake carton well before using)

Heat oven to 450*

In medium bowl, mix flour, sugar, baking powdered, baking soda and salt. Cut in shortening with a pastry blender until mixture looks like fine crumbs. (I use my fingers to work the cold shortening into the flour mixture) Stir in butter milk until dough leaves side of bowl. (it will still be soft and sticky)

Place dough on lightly floured surface. Knead dough lightly 10 times. Roll or pat dough ½ inch thick. Cut with 2 – 2 ½ inch round cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides/ touching for soft sides.

Bake 10 – 12 minutes or until golden brown. Serve with sausage gravy, honey or your favorite jam!

TIP: Cold Shortening * cubed shortening that is well chilled in the refrigerator will melt and cause air pockets in the biscuits and create that light fluffy texture your craving!

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