"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

Buttermilk Biscuits Recipe

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

Contributor:  
Contributor:  
JoAnn Urban
Added: Saturday, October 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2-1/2 - 3 cups all purpose flour
8 T. butter
1 T. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 cup buttermilk
4 T. butter

Directions:
Directions:
Preheat over to 450. Grease baking sheets
In a large bowl combine 2-1/2 cups flour and butter. Using pastry blender, cut the butter into the flour until it resembles course meal.
Stir in the baking powder, baking soda, salt and sugar. Make a well in the center and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough maybe slightly dry). Sprinkle work surface with flour, coat your palms, and rub some on the rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes. Roll the dough to about 1/2 inch thick. Flour a 3 inch biscuit cutter (or the rim of a glass) and cut out the biscuits. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits until there is no dough remaining.
Place the biscuits on the baking sheet and bake for 10 - 12 minutes, until the tops are golden brown.
While the biscuits are still hot, spread some softened butter on top of each one with a pastry brush and let it melt.

 

 

 

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