"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

Buttermilk Biscuits Recipe

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This recipe for Buttermilk Biscuits, by , is from Granny's Delights, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Collins


2 cups flour
4 tsp. CALUMET Baking Powder
1/2 tsp. salt
1/2 tsp. cream of tartar
1/4 tsp. baking soda
1/3 cup shortening
1 cup buttermilk
2 Tbsp. butter or margarine, melted, divided

MIX flour, baking powder, salt, cream of tartar and baking
soda. Cut in shortening until mixture resembles coarse crumbs.
Add buttermilk; stir with fork until soft dough is formed.
Place on lightly floured surface; knead 20 times or until
smooth. Pat or roll lightly until dough is 1/2-inch thick. Cut
with floured 2-inch cookie cutter. Place on ungreased cookie
sheet. Brush with 1/2 of the butter.

BAKE at 450F for 12 minutes or until golden brown. Brush with
remaining butter.

Number Of Servings:
Number Of Servings:




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