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| 2 cups |
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Flour |
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| 1 Tbs |
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Baking Powder |
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| 3/4 tsp |
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Salt |
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| 1/2 tsp |
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Baking Soda |
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| 5 Tbs |
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Shortening, chilled |
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| 1 cup |
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Buttermilk |
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| 1 |
Preheat oven to 425°. 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 teh biscuits until golden, 12-15 minutes. Serve hot. |
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| Servings: 12 |
| Preparation time: 15 minutes |
| Cooking time: 15 minutes |
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| Cooking Tips |
| For flaky biscuits, take care not to overhandle the dough. |
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| Recipe Source |
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Source: Great American Home Baking
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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