Buttermilk Biscuits
2 cups all-purpose flour, sifted
2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1/3 cup shortening
2/3 cups buttermilk
Preheat oven to 475°F. If baking on a baker’s stone or pizza stone, keep the stone in the oven during the preheat and preheat for at least 30 minutes.
In a bowl, sift together all dry ingredients.
With a pastry cutter, finely cut in the shortening until uniform (no visible lumps of shortening). Stir in the buttermilk to make a soft dough.
Round up dough on a lightly floured board and knead lightly (about 10 kneads) to smooth. Gently pat or roll dough to about 1/2-inch thick and cut with a biscuit cutter (or a knife for square biscuits). The less you handle the dough the more tender the biscuits will be.
Bake on an ungreased cookie sheet or directly on the baker’s stone for 10 – 12 minutes, until light golden brown. Serve piping hot.
2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1/3 cup shortening
2/3 cups buttermilk
Preheat oven to 475°F. If baking on a baker’s stone or pizza stone, keep the stone in the oven during the preheat and preheat for at least 30 minutes.
In a bowl, sift together all dry ingredients.
With a pastry cutter, finely cut in the shortening until uniform (no visible lumps of shortening). Stir in the buttermilk to make a soft dough.
Round up dough on a lightly floured board and knead lightly (about 10 kneads) to smooth. Gently pat or roll dough to about 1/2-inch thick and cut with a biscuit cutter (or a knife for square biscuits). The less you handle the dough the more tender the biscuits will be.
Bake on an ungreased cookie sheet or directly on the baker’s stone for 10 – 12 minutes, until light golden brown. Serve piping hot.
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