2 c Plus 2 tbsp cake flour
2 ts Baking powder
1/4 ts EACH baking soda and salt
1/2 Stick cold margarine (not
-spread); cut in small cubes
3/4 c Buttermilk
Heat oven to 450. Have a baking sheet ready.
In a medium bowl, mix flour, baking powder, baking soda and salt. Cut in
margarine with pastry blended, or work in with fingertips until lumps are
no larger than small peas. Stir in buttermilk with a fork until mixture
clumps together. Press dough into a ball.
On a lightly floured surface with a lightly floured rolling pin, roll dough
into a 10×6-inch rectangle. With the long edge facing you, fold in both
short ends so they meet in center. Fold dough in half (as if you were
closing a book), forming a packet 4 layers thick. Roll dough into a 6-inch
square.
With a floured knife, cut dough into 16 squares, using a straight downward
motion with each cut (don’t saw dough). Place biscuits 1 1/2 inches apart
on ungreased baking sheet.
Bake 10-12 minutes until biscuits are lightly browned. Removed to a wire
rack to cool.
Yields
16 Servings