Parslied Buttermilk Biscuits
Yield
8 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
divided |
|
| 5 | teaspoons |
baking powder
|
|
| 1 ½ | teaspoons |
salt
|
|
| 4 | cups |
vegetable shortening
|
*
|
| 4 | tablespoons |
parsley leaves
fresh |
|
| 4 | cups |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
divided |
|
| 25 | ml |
baking powder
|
|
| 7.5 | ml |
salt
|
|
| 946 | ml |
vegetable shortening
|
*
|
| 6E+1 | ml |
parsley leaves
fresh |
|
| 946 | ml |
buttermilk
|
|
Directions
Preheat oven to 500 degrees F.
Lightly grease a large cookie sheet.
Sift 1½ cups of the flour and the salt into a large bowl, set remaining flour aside in a small bowl.
Cut the shortening into the flour mixture with a pastry blender or a fork until the mixture resembles coarse meal; stir in the chopped parsley.
Pour in the buttermilk all at once and stir with a fork until the mixture just holds together.
Do not overwork; the dough should be wet and a little lumpy.
Flour hands with reserved flour and pull of a ¼ cup piece of wet dough.
Toss the dough lightly in the bowl of flour to coat; roll gently into a smooth ball between palms of hands.
The inside of the biscuit will still be very wet; place biscuit carefully on the prepared cookie sheet.
Repeat the procedure with the remaining dough, flouring the hands as necessary and placing the formed biscuits on the cookie sheet so they just touch.
Pat each biscuit gently to flatten slightly.
Bake for 8 to 10 minutes until golden brown.
