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Harry's Bodacious Buttermilk Biscuits Recipe

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This recipe for Harry's Bodacious Buttermilk Biscuits, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Thursday, August 28, 2008


2 cups all purpose flour
1 TBLS baking powder
3/4 cups buttermilk
1/4 teaspoon salt
3 tsp sugar
1/2 tsp cream of tartar
1/2 teaspoon baking soda
3/4 cup lard, shortening, or butter

Sift the flour to make sure there are no lumps. Add in the baking powder, salt, and baking soda. Add the Crisco slowly, working it into the dry ingredients. You can use a large spatula or spoon, but I preferred using my hands.

Next add the buttermilk, working it into the mixture
too. After everything is thoroughly mixed, plop it
down on a floured counter top or cutting board.

Turn you oven to 450 to allow it to preheat. While
it's heating up knead your dough until it is about
the consistency of clay that kids play with in
grade school. You can make it a little dryer
if need be by sprinkling more flour on your
counter or cutting board. As you knead your dough
it will pick up more of the flour.

After you have it the right consistency you can
shape your biscuits by hand or using a cookie
cutter. I preferred pinching off a chunk, rolling
it into a ball, and then patting it a little flat.
It takes a little practice to get you biscuits all
about the same size. If you want them more perfect, you can roll out your dough using a rolling pin and then cut them with a round cookie cutter. That would look neater when you have company over.

Anyway, place your biscuits on a cookie sheet that
is either lightly greased or lightly sprinkled with
flour. If you use the flour option, be sure not to
put too much.

Bake these biscuits for roughly 18 minutes on the
middle rack in your oven (depends upon how hot
your oven is and how far this rack is from the
top). If the rack is too low you can move the
biscuits to the top rack the last minute of so
to get them browned just the way you want. Leave
them on the middle rack and thy should turn out
lightly browned.

Pop them out of the over and eat them while still
piping hot. That's the only way to get the butter
to melt just right.


Number Of Servings:
Number Of Servings:
8-10 biscuits
Personal Notes:
Personal Notes:
I enjoy making hot fresh homemade biscuits. They make an ordinary breakfast special. Split one open and spread some fresh homemade jelly between the layers. Delicious!

Anyway, here is how my version of how my mother used to make them. She wouldn't have used cream of tartar. My mother eventually started buying store biscuits in a can. That's another story that will have to wait for another time and place.




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