2 c All-purpose flour
3 ts Baking powder
1/2 ts Salt — pinch baking soda
1/3 c Butter — margarine or
1 c Buttermilk
Preheat oven to 500 degrees. Grease a 8″ round layer cake pan.
Sift dry ingredients together (except for the extra flour). Put in mixing
bowl. place shortening on top, it should be quite cool. Cut in with a
pastry blender or two knives.
Pour in the cup of buttermilk and stir lightly with a fork. The batter must
be very moist! If it is not then add up to another 1/4 cup of buttermilk.
The combination of a very hot oven, a small baking pan and very wet batter
creates much steam within the biscuit which makes them rise to great height
and wonderful lightness.
Empty the wet batter into the shallow bowl over the cup and a half of
flour. You will be preparing your biscuits right out of this bowl. Flour
your hands real good and scoop out a very large heaping tablespoon of
batter into your hands( you should end up with about 10 biscuits). Roll the
piece of batter around in your hands just till it takes on a round shape.
Keep your hands very floury so it (the batter) doesn’t even get a chance to
stick) Kind of shake off the excess flour and put the biscuit in the
prepared pan. The biscuits should be nestled quite snugly together.
Put the pan on a rack that has been placed in the lower center of the oven.
Close quickly and bake for about 12 minutes till they are high and golden
brown. serve immediately and enjoy! *note* If you don’t have the
buttermilk, simply exchange it for sweet milk and skip the pinch of baking
soda. Proceed just the same.
typed 4 u by Mary Riemerman
NOTES : This recipe was lost to me and Barry Weinstein was the one who
finally found it for me – bless’mmmm!
Yields
10 Servings