"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Buttermilk Biscuits Recipe

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This recipe for Buttermilk Biscuits, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alicia Cluff
Added: Wednesday, September 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
1 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
5 Tbs. chilled solid vegetable shortening
1 cup buttermilk

Directions:
Directions:
Preheat the oven to 425. In a large bowl, sift together flour, baking powder, salt and baking soda. Using a pastry blender or two knives, cut the shortening into the flour mixture until coarse crumbs form. Add the buttermilk, tossing with a fork until a dough forms. Turn dough out onto a lightly floured surface. Gather into a disk. Knead lightly a few times just until smooth. (The dough can be made up to 2 hours ahead, wrapped in plastic wrap and refrigerated until ready to use.)

Pat the dough to 3/4 inch thick. Using a biscuit cutter or a glass dipped in flour, cut out biscuits. Place the biscuits, 2 inches apart, on an ungreased baking sheet. Gather dough trimmings, pat to 3/4 inch thick, and cut out more biscuits. Bake the biscuits until golden, 12-15 minutes.

To produce flaky biscuits, take care not to over-handle the dough. For less waste and a speedier preparation, pat the dough into a square, then cut into square-shape biscuits with a floured knife. Bake as directed above.

 

 

 

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