Country style buttermilk biscuits made from scratch.
|1/2 cup||Shortening, more or less|
|3/4 cup||Buttermilk, more or less|
|2&1/2 tsps.||Baking Powder|
|1/2 tsp.||Baking Soda|
Preheat oven to 450°. Allow Shortening and Buttermilk to reach room temperature. In a medium sized bowl, combine the Flour, Baking Powder, Salt, Sugar and Baking Soda. Starting with 1/4 cup of shortening, cut it into the flour mixture with a pastry blender until it resembles course corn meal, adding more if needed but not exceeding 1/2 cup total. Make a well in the center of the flour mixture and pour in the buttermilk. Stir vigorously until dough pulls away from the sides of the bowl (30 seconds), do not over stir. Add more buttermilk if necessary but not exceeding 3/4 cup total.
Turn onto a floured pastry board and knead gently so dough is neither knobby or sticky (about 8 to 10 folds, 30 seconds), do not over knead. Roll out or pat with your hands to between 1/2 and 3/4 inch thick. Cut out biscuits with a 2.5 to 3" pastry cutter dipped in flour, do not twist the pastry cutter. For crusty biscuits, place on an ungreased cookie sheet 1 inch apart. For softer biscuits, place on an ungreased cookie sheet with sides touching. Bake for 12 to 15 minutes.
You can substitute milk for the Buttermilk and if you do, omit the Baking Soda.
Servings/Yield varies depending on the thickness and the size of the pastry cutter you use. From 1/2" thick dough, a 3" cutter yields about 8 biscuits and a 2.5" cutter yields about 12 biscuits.
Serve with Sausage Gravy.
Biscuits and Gravy - A country style breakfast favorite.
Yield: 10 biscuits
Nutrition Facts per Serving:
11g Fat (50.1% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
1 1/2 Grain(Starch)
0 Non-Fat Milk
0 Other Carbohydrates.
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