INGREDIENTS
2
cups all-purpose flour
1
tablespoon baking powder
2
teaspoons sugar
1/2
teaspoon baking soda
1/2
teaspoon salt
1/3
cup shortening
2/3
cup buttermilk*
*Or, substitute soured fresh milk. To sour milk, combine 2-1/2 teaspoons lemon juice
plus enough milk to equal 2/3 cup in a 1-cup measure. Stir; let stand 5 minutes before using.
PREPARATION:
- Preheat oven to 450°F.
- Combine flour, baking powder, sugar, baking soda and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Make well in center of dry ingredients. Add buttermilk; stir until mixture forms soft dough that clings together and forms ball.
- Turn out dough onto well-floured surface. Knead dough gently 10 to 12 times. Roll or pat dough to 1/2-inch thickness. Cut out dough with floured 2-1/2-inch biscuit cutter.
- Place biscuits 2 inches apart onto large ungreased baking sheet. Bake 8 to 10 minutes or until tops and bottoms are golden brown. Serve warm.
Bacon 'n' Onion Biscuits
Prepare Country Buttermilk Biscuits as directed in steps 1 through 2, except add 4 slices crumbled crisply cooked bacon (about 1/3 cup) and 1/3 cup chopped green onions to flour-shortening mixture before adding buttermilk. Continue as directed in steps 3 and 4. Makes about 9 biscuits.
Sour Cream Dill Biscuits
Prepare Country Buttermilk Biscuits as directed in steps 1 through 2, except omit buttermilk. Combine 1/2 cup sour cream, 1/3 cup milk and 1 tablespoon chopped fresh dill
or 1 teaspoon dried dill weed in small bowl until well blended. Stir into dry ingredients and continue as directed in steps 3 and 4. Makes about 9 biscuits.
Drop Biscuits
Prepare Country Buttermilk Biscuits as directed in steps 1 and 2, except increase buttermilk to 1 cup. After adding buttermilk, stir batter with wooden spoon about 15 strokes.
Do not knead. Drop dough by heaping tablespoonfuls, 1 inch apart, onto greased baking sheets. Bake as directed in step 4. Makes about 18 biscuits.
This recipe appears in:
Biscuits & Scones
