Grandma's Best Buttermilk Biscuits
Buttermilk Biscuits recipe
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
ll-purpose, |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 3 | teaspoons |
baking powder
|
|
| ⅔ | cup |
vegetable shortening
|
*
|
| 1 | cup |
buttermilk
|
|
| 4 | tablespoons |
butter
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
ll-purpose, |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 15 | ml |
baking powder
|
|
| 158 | ml |
vegetable shortening
|
*
|
| 237 | ml |
buttermilk
|
|
| 6E+1 | ml |
butter
optional |
|
Directions
Preheat oven to 450'F.
Sift flour, salt, soda, and baking powder into mixing bowl. Cut in shortening, using 2 knives, a pastry cutteror your hands dusted with flour.
Add sufficient buttermilk to make a soft dough. Knead lightly and turn out onto a lightly floured board.
Roll out to ½ inch thickness and cut with biscuit cutter into rounds.
Place rounds not touching - for crisper biscuits - or close together - for softer biscuits - on ungreased baking sheet.
Brush with melted butter if desired and bake in preheated oven 12 to 15 minutes, or until firm and lightly browned.
