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Categories:Viewed: 59 - Published at: 4 years ago
Ingredients
- 2 cups All-purpose Flour
- 2 teaspoons Sugar
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
- 1/2 teaspoons Baking Soda
- 1/2 cups Shortening Or Lard, Chilled
- 3/4 cups Buttermilk PLUS 2 Tablespoons
Method
- Sift dry ingredients into a bowl. Cut in shortening with a pastry blender, and add the buttermilk (blending quickly, just until dry ingredients are moistened). Dough will be sticky.
- Turn dough onto a floured surface. Flour hands and knead the dough 3 or 4 times. It's important to not overhandle dough as this will cause your biscuits to be tougher.
- Roll or pat dough into a 3/4-inch thickness and cut with a biscuit cutter. Repeat until all the dough is used. For soft-sided biscuits, place close together in a lightly greased baking pan. I use vegetable spray. For biscuits that are crusty all around, place about an inch apart in a lightly greased baking pan.
- Bake at 425 degrees for 15-18 minutes, or until golden brown. Makes about eight 3-inch or a dozen 2-inch biscuits.
- Note: if you want your biscuits to rise higher and brown more evenly, you can bake them on a baking sheet instead of a pan with sides.
