2 c All-purpose flour
3 ts Baking powder
1/2 ts Salt -- pinch baking soda
1/3 c Butter -- margarine or
1 c Buttermilk
Preheat oven to 500 degrees. Grease a 8" round layer cake pan.
Sift dry ingredients together (except for the extra flour). Put in
mixing bowl. place shortening on top, it should be quite cool. Cut in
with a pastry
blender or two knives.
Pour in the cup of buttermilk and stir lightly with a fork. The
batter must be very moist! If it is not then add up to another 1/4
cup of buttermilk. The combination of a very hot oven, a small baking
pan and very wet batter creates much steam within the biscuit which
makes them rise to great height and wonderful lightness.
Empty the wet batter into the shallow bowl over the cup and a half of
flour. You will be preparing your biscuits right out of this bowl.
Flour your hands real good and scoop out a very large heaping
tablespoon of batter into your hands( you should end up with about 10
biscuits). Roll the piece of batter around in your hands just till it
takes on a round shape. Keep your hands very floury so it (the
batter) doesn't even get a chance to stick) Kind of shake off the
excess flour and put the biscuit in the prepared pan. The biscuits
should be nestled quite snugly together.
Put the pan on a rack that has been placed in the lower center of the
oven. Close quickly and bake for about 12 minutes till they are high
and golden brown. serve immediately and enjoy!
*note* If you don't have the buttermilk, simply exchange it for sweet
milk and skipp the pinch of baking soda. Proceed just the same.
typed 4 u by Mary Riemerman
NOTES : This recipe was lost to me and Barry Weinstein was the one who
finally found it for me - bless'mmmm!
Recipe By :
From: Mary Riemerman Date: 03-16-96
Cooking
