"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Buckshot Biscuits Recipe

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This recipe for Buckshot Biscuits, by , is from The Stevens Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Beaver
Added: Saturday, January 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2-1/2 c. all-purpose flour
½ tsp. baking soda
¼ c. sugar
1 package active dry yeast
1 c. buttermilk
1/3 c. vegetable shortening
Melted butter

Directions:
Directions:
Preheat oven to 375 degrees. Sift flour, baking soda and sugar into bowl. Dissolve yeast in lukewarm buttermilk in bowl.
Cut shortening into sifted ingredients. Stir in buttermilk mixture. Knead dough on floured surface until smooth.
Roll dough to ¼-inch thickness and cut with biscuit cutter. Then brush top of each biscuit with melted butter.
Stack, 2 at a time, on greased baking sheets. Cover and let rise in warm place for 1 hour.
Bake for 12 to 15 minutes, or until lightly browned. Let cool on wire rack.

Number Of Servings:
Number Of Servings:
24 to 36 servings
Personal Notes:
Personal Notes:
Source: Cheyenne Frontier Days “Daddy of ‘em All” Cookbook. Published in 1995 by the Chuckwagon Gourmet in Cheyenne.

 

 

 

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