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Monday, December 31, 2012

Twirl and Taste: Old Fashioned Buttermilk Biscuits will remind you of your Southern Grandmother's biscuits, or make you wish you had a Southern grandmother!

2 cups sifted Martha White flour or all-purpose flour
(sift before measuring)
1 tablespoon baking powder
3/4 teaspoon salthttps://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhxNLzVnJcLtLKo2VmDoWAUirDjSWs3fpfr_IEEhXjihTxhAUNw2alcyTOlpST7Z2G4IUxXKOjCxqrFt7pFWTpQCrh3UExJSO9btqBjJrvJjiOlaijDhxGxdAF4oUi68e8qwlqjV7X4x0/s1600/biscuits+pan+Christmas2.JPG
1/2 teaspoon baking soda
5 tablespoons chilled vegetable shortening
    or lard (makes the best biscuits)
1 cup buttermilk

Preheat oven to 440 degrees with rack in the middle. In a large bowl, sift together flour, baking powder, salt, and baking soda. . Add shortening, coating it with flour, then rub between your fingertips until coarsely blended with some 1/2-inch lumps. Make a well in the flour mixture and then add buttermilk, stirring with a fork just until dough forms and holds together (it will be soft and sticky.)

Turn dough out onto a floured surface and knead 8 to 10 times. Too much kneading leads to tough biscuits. Roll out dough with a floured rolling pin into a 12-inch round (1/2-3/4 inch thick) and, using a fork dipped in flour, prick all the way through about every 1/2 inch.
Twirl and Taste: Old Fashioned Buttermilk Biscuits will remind you of your Southern Grandmother's biscuits, or make you wish you had a Southern grandmother!

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