Buttermilk Biscuits

2 cups all purpose four
1 tbsp baking bowder
¾ tsp salt
½ tsp baking soda
5 tbsps chilled solid vegetable shortening
1 cup buttermilk

Preheat oven to 425° F. In 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 intil coarse crumbs form.
Add the buttermilk, tossing with a fork until a dough forms.
Turn dough out onto a lightly foured surface. Gather into a disk. Knead lightly a few times just until smooth.
Pat the dough (or roll) until about ¾-inch thick. Using a biscuit cutter or glass dipped in flour, cut out biscuits.
Place the biscuits, 2 inches apart, on an ungreased baking sheet. Gather dough trimmings. pat to ¾-inch thick and cut out more biscuits.
Bake until golden brown 12 - 15 minutes and serve hot.

This dough may be refrigerated for a couple of days.

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