Page 67 - Family cookbook v30_Neat

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Minnie Lee Foster Davison

Buttermilk Biscuits

Makes about 1 dozen biscuits

1/3 cup shortening

1‐3/4 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

3/4 cup buttermilk (a little more if milk is thick)

1. Heat oven to 450 degrees.

2. Cut shortening into flour, baking powder, soda and salt with pastry blender
until mixture resembles fine crumbs.

3. Stir in just enough buttermilk so dough leaves side of bowl and rounds up into

a ball. Too much milk makes the dough sticky and not enough makes biscuits
dry.

4. Turn dough onto lightly floured surface. Knead lightly 10 times.

5. Roll dough 1/2 inch thick.

6. Cut with floured 2‐inch biscuit cutter.

7. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching
for soft sides.

8. Bake until golden brown, 10‐12 minutes.

9. Immediately remove from cookie sheet.