Side Pannel
Gahb Buttermilk Biscuits
Ingredients List
- 2 c All-purpose flour
- 1 tb Baking powder
- 3/4 ts Salt
- 1/2 ts Baking soda
- 5 tb Vegetable shortening;
- -chilled, solid
- 1 c Buttermilk
Directions
Preheat the oven to 425 F. In a large bowl, sift together flour, baking
powder, salt, and baking soda. Using a pastry blender or 2 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 to 15 minutes. Serve hot.
Baking Tip: To produce flaky biscuits, take care not to overhandle 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.
NOTES : My mother sent me this. They're sample recipes from The Great
American Home Baking series.
powder, salt, and baking soda. Using a pastry blender or 2 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 to 15 minutes. Serve hot.
Baking Tip: To produce flaky biscuits, take care not to overhandle 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.
NOTES : My mother sent me this. They're sample recipes from The Great
American Home Baking series.
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