"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Buttermilk Biscuits, by Sally and Joe, is from The Bolme Family Cookbook 2006,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. self-rising flour ¼ tsp. baking soda ½ c. shortening 1 c. buttermilk
Cut shortening into flour and baking soda until fine meal texture. Make well in center of flour mixture. Pour in buttermilk and mix. Knead 15 times with hands. Roll out on floured surface and cut with biscuit cutter. Bake in 400º oven for approximately 10 minutes (until lightly browned).
*Best biscuit recipe ever. I got this recipe from the cooks at Milton Elementary School. They used to make biscuits from this recipe in very large quantities for school lunch. Shirley Coffin (head cook) pulled this from her head when I asked her to give it to me for a “normal size serving”.
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