2 c (Approx) All-Purpose Flour
2 1/2 ts Baking Powder
1/2 ts Salt
1/2 ts Baking Soda
1/2 c Solid Shortening, Cold
3/4 c Buttermilk, Cold
1. In a bowl,stir together 2 cups of flour, baking powder, salt, and
baking soda until well mixed. Add the shortening, and stir to coat
with the flour mixture. Using a pastry blender, 2 knives, or your
fingertips, and working quickly, cut or rub the shortening into dry
ingredients until the mixture is the consistency of coarse meal.
2. Make a well in the center of the flour mixture. Add buttermilk,
then stir with a fork just until a soft dough forms that pulls from
the sides of the bowl.
3. Gather dough into a ball, and dust with flour on a lightly floured
board. Knead very gently 5 or 6 times just until the dough holds
together. Gently pat or roll the dough about 1/2-inch thick. Using
round 2- to 2 1/2-inch biscuit cutter, cut as many dough rounds as
possible, pressing straight down and lifting the cutter straight up
without twisting. Place rounds about 1 1/2 inches apart on an
ungreased baking sheet. Very gently knead the scraps together 2 or 3
times, and cut as before. Do not reroll any additional scraps.
4. Bake in a 450 F oven until evenly browned, 10 to 12 mins. Serve
hot. For a slightly softer crust, lightly brush the hot biscuits with
melted butter when they come out of the oven.
Makes 12 to 14 biscuits.
Per biscuit: 139 cal, 49% (68 cal) from fat; 2.4 g protein; 7.6 g fat
(1.9 g sat); 15 g carbo; 224 mg sodium; 0.5 mg chol.
Recipe By : Sunset (magazine) - October 1995
Categories : Biscuits
