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Buttermilk biscuits
Nb persons: 0
Yield: 12 biscuits
Preparation time:
Total time:
Source:
| 15 minutes prep time 12-15 minutes baking | |
| 2 cups | all purpose flour |
| 1 tbs | baking powder |
| 3/4tsp | salt |
| 1/2 tsp | baking soda |
| 5tbs | chilled solid vegetable shortening |
| 1 cup | buttermilk |
1- preheat oven to 425. In a large bowl, sift together flour, baking powder, salt, and baking soda. Using a pastry blender or 2 knives, cut the shortening into the flour mixture until coarse crumbs form.
2- add the buttermilk, tossing with a fork until a dough forms.
3- turn dough out onto a lightly floured surface. Gather into a disk. Knead lightly a few times just until smooth. ( the dough can be made up to 2 hours ahead) . Wrapped in plastic wrap, and refrigerated until ready to use.
4- pat the dough to 3/4 inch thick. Using a biscuit cutter or a glass dipped in flour, cut out biscuits. Place the biscuits, 2 inches apart, on an ungreased baking sheet. Gather dough trimmings, pat to 3/4 inch thick, and cut out more biscuits.
5- bake the biscuits until golden, 12-15 minutes. Serve warm.
Baking tips:
To produce flaky biscuits, take care not to overhandle the dough. For less waste and a speedier preparation, pat the dough into a square, then cut into square shape biscuits with a floured knife. Bake as directed above.
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