Tuesday, July 13, 2010

Southern Buttermilk Biscuits

Is there anything more comforting than a hot, buttered biscuit fresh from the oven? I think not.

Ok, a hot fresh tortilla from the comal probably has biscuits beat but still, I'm sure its biscuits for most southerners.

Here's how I make 'em.

Southern Buttermilk Biscuits
(printable recipe)

2 c flour
3 tsp. baking powder
1/2 tsp. salt
1/3 c shortening
7/8 c buttermilk

Sift dry ingredients thoroughly. Cut shortening into dry ingredients until it resembles rice. Make a well in the center and pour in the buttermilk all at once. Stir vigorously with a fork until just combined.
Turn out onto a floured surface and knead a few times. Roll out to 1/2" thick and cut as many biscuits as possible. Trimmings may be clustered together and recut. Place biscuits on a greased baking sheet and brush with butter or milk.
Bake at 450 degrees, 12 minutes. Serve hot from the oven with butter, preserves, or gravy.

*just a side note on these, I had used up all the flour in the house to make 2 cups, so I had to roll these out with wheat flour, thus the speckled appearance.

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