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SOUTHERN BUTTERMILK BISCUITS
There ain't nuttin' like good ole southern buttermilk biscuits. If you plan on a big crowd, better make a double batch! And if you want to add anything at all, just put out some sliced country ham to put in these!
Recipe By : Wellspring Publications
Yields 12 biscuits
2 cups soft wheat flour*
1/4 teaspoon Salt
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/3 cup Cold Shortening
2/3 cup Cold Buttermilk
Preheat oven to 450 degrees. In a mixing bowl, sift together flour, salt, baking powder and baking soda; cut in shortening until it resembles coarse cornmeal. Gradually add buttermilk, mixing it in gently with your hands just until dough holds together (a little more buttermilk may be needed). Turn dough out onto a floured surface; knead very lightly until dough just holds together. Pat out to about 1/2" thickness; cut into 2" rounds with a biscuit-cutter or similar utensil (a vegetable can will do). Place biscuits on an ungreased cookie sheet; bake 11-12 minutes or until golden and puffy. Makes about 12.
NOTES:
- *The best flour is soft wheat, like the Mellow Pastry Blend from King Arthur Flour; or the White Lily or Southern Biscuit brands, found mainly in the South.
- For the best biscuits, never overwork the dough or the biscuits will be tough.
- Mixing is best with your hands. Gently scoop the flour into the well, turning the bowl as you scoop, until the flour mixture is incorporated. The key is to keep from overworking the dough.
- When using the biscuit cutter, cut through the dough straight down without using any kind of circular or scissors motion. This keeps the sides of the dough from sticking, and helps the biscuits to rise in the oven.

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Copyright 2004 Carol Stevens, Shaboom's Kitchen, All Rights Reserved