Title: Traditional Southern Buttermilk Biscuits
Categories: Breads, Mom's best
Yield: 12 Biscuits

2 c Flour
1 tb Baking powder
3/4 ts Salt
1/2 ts Baking soda
5 tb Chilled solid vegetable
1 .shortening
1 c Buttermilk

1. Preheat oven to 425F. In a large bowl, sift together flour, salt, soda,
and powder. Using a pastry blender or two knives, cut the shortening into
the flour mixture until coarse crumbs form.

2. Add the buttermilk, tossing with a fork until a dough forms.

3. Turn the dough onto a lightly floured surface. Gather into a disk. Knead
lightly a few times until smooth. (The dough may be made up to two hours
ahead, wrapped in plastic wrap, and refrigerated until ready to use.)

4. Pat the dough to 3/4 inch thick. Using a biscuit cutter or a glass
dipped in flour, cut out the biscuits. Place them, two inches apart, onto
an ungreased baking sheet. Gather dough trimmings, pat to 3/4 inch thick,
and cut out more biscuits.

5. Bake until golden brown, about 12-15 minutes. Serve hot.

Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
Watertown, New York 315-786-1120
Posted to MM-Recipes Digest V4 #170 by roy@indy.net (Roy) on Jul 3, 1997