Blue-Ribbon Black Powder Buttermilk Biscuits Recipe
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This recipe for Blue-Ribbon Black Powder Buttermilk Biscuits, by Kate Brown, is from The Pace Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 Tbsp. cornmeal 2 1/2 c. flour 1 1/2 tsp. salt 1/2 tsp. baking soda 1 tsp. baking powder 1/2 tsp. coarse black pepper 1 tsp. sugar 1 stick butter or margarine, cut into chunks 2 c. buttermilk (sub: 2 c. milk w/ 2 tsp. lemon juice)
Preheat oven to 450º, grease 9x11 cookie sheet, sprinkle 2 tbsp. cornmeal over surface.
Place flour, salt, baking soda, baking powder, pepper, and sugar in a large bowl and whisk together. Cut in butter with pastry blender until it looks like coarse crumbs. Add buttermilk. Put dough ball on a floured countertop. Roll to 1" thick, sprinkle 1 Tbsp. cornmeal, cut 2x2 squares. Bake 15 minutes.
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