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| Buttermilk Biscuits |
| The shortening keeps these biscuits flakey. The buttermilk saves the flavor.
Ingredients 2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon coarse salt 1/2 cup shortening 3/4 cup buttermilk Milk for brushing Method Preheat oven to 425º Sift together flour, baking powder, baking soda, and salt. Blend in the shortening until mixture resembles coarse meal. Add buttermilk. Stir mixture until it just forms a dough; gather it into a ball. Knead dough gently 6 times on a lightly floured surface; pat it out into a 1/2-inch thick rectangle. Use a knife to divide dough into 12 even-sized squares. Separate squares and invert them onto a lightly greased baking sheet. Brush tops of biscuits with milk. Bake biscuits in the center of the oven for 12 to 15 minutes, or until they are pale golden. Transfer them on to a rack. Serve at room temperature. TIP: The active agent in baking powder is heavier than the vehicle in which it rests, and therefore often falls to the bottom of the container. Before measuring baking powder, stir it with a long spoon, or vigorously shake the can to aerate the contents. |
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