The Healthy My Ass Cookbook

Photos
Recipes
Computing
Memorials
Extras
Queer
Rainbow Line
Appetizers
Beverages
Breads
Breakfasts
Candies
Cookies
Desserts
Entrées
Salads
Sauces
Sides
Soups
Vegetables
Index
(Mouse over picture to enlarge.)

Other Bread Recipes:

Banana Nut Bread

Cinnamon Pull-A-Parts

Coconut Toast

Garlic Bread

Garlic Cheese Knots

Grandma's Bread Pudding

Italian Sausage Stuffing

Pumpkin Bread

Refrigerator Bran Muffins

Strawberry Bread

Yeast Raised Cinnamon Rolls

Zucchini Bread

Buttermilk Biscuits

Country style buttermilk biscuits made from scratch.

Ingredients:

1/2 cup Shortening, more or less
3/4 cup Buttermilk, more or less
2 cups Flour
2&1/2 tsps. Baking Powder
3/4 tsp. Salt
1 tsp. Sugar
1/2 tsp. Baking Soda

Directions:

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.

Notes:

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.

Serving Suggestions:

Serve with Sausage Gravy.

See Also:

Biscuits and Gravy - A country style breakfast favorite.

Print

Other Information:

Source: Me

Times:
Preparation: 0:45
Bake: 0:15
Total: 1:00

Yield: 10 biscuits
Servings: 10

Nutrition Facts per Serving:
191 Calories
11g Fat (50.1% calories from fat)
3g Protein
21g Carbohydrate
1g Dietary Fiber
1mg Cholesterol
364mg Sodium.

Exchanges per Serving:
1 1/2 Grain(Starch)
0 Non-Fat Milk
2 Fat
0 Other Carbohydrates.

Rainbow Line

Copyright 2006-2018 by Keith Langeneckert.  All rights reserved.  Contact WebMaster.