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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Biscuits Recipe

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This recipe for Biscuits is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all purpose flour (use Dixie Lily or Martha White)
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup Crisco vegetable shortening
1 cup buttermilk
Directions:
Directions:
Preheat the oven to 450º.

Sift together the flour, baking powder, baking soda, and salt into a large mixing bowl. Add the shortening and cut it in with a pastry cutter or two knives til the mixture is well blended and mealy. Add the buttermilk and mix with a wooden spooon till the dough is soft, adding a little more buttermilk if necessary.

Turn the dough out onto a lightly floured work surface and, using a light touch, turn the edges of the dough toward the middle, pressing with your hands. Press the dough out to 1/4 inch thickness, then cut straight down into even rounds a biscuit cutter (don't twist it, punch) or a small juice glass and place the rounds 1/2 inch apart on a large, ungreased baking sheet. Gather up the scraps and repeat until all the dough is used. Bake the biscuits just until lightly browned on top, about 12 minutes.

Note: For light fluffy biscuits, do not handle the dough too much, and never knead it like other breads. And do NOT twist the biscuit cutter because it seals the edges and keeps your biscuits from rising properly in the oven.
Number Of Servings:
Number Of Servings:
16 biscuits

 

 

 

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