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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

Buttermilk Biscuits Recipe

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This recipe for Buttermilk Biscuits is from Feast & Family, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup vegetable shortening, chilled, cut into 1/2-inch pieces

3/4 cup buttermilk

Directions:
Directions:
Preheat oven to 400 F.
In a glass or stainless steel mixing bowl, combine dry ingredients together with a fork.
Cut in the shortening using a pastry blender until mixture resembles coarse crumbs.
Make a well in the center and add buttermilk.
Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.
Turn dough out onto floured surface.
Gently fold the dough over itself 3 or 4 times to create layers.
Roll dough out to 3/4-inch thick.
Cut with a 3-inch biscuit cutter.
Transfer dough rounds to a sheet pan.
Gather scraps and repeat.
Make a dimple in the center to help the top rise evenly.
Brush with butter.
Bake for 15 minutes or until golden brown.

Number Of Servings:
Number Of Servings:
at least a dozen - more depending on the size!
Personal Notes:
Personal Notes:
Let biscuits rest for a bit to allow the steam to escape and complete the baking process.

 

 

 

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