1 1/2 c All-purpose flour
2 tb Baking powder (double
-acting)*
1 pn Salt
1 tb Solid shortening
1 pn Baking soda (or 11.
-teaspoon)
1 c Buttermilk
Cottonseed or vegetable oil
In an electric mixer, combine flour, baking powder, salt, and shortening
and mix until consistency of coarse meal. Combine baking soda and
buttermilk in a seperate bowl and beat with a spoon until foamy and
thickened. Add buttermilk mixture to flour and beat until well blended. Do
not overbeat. Mixture will be sticky.
Turn out onto a well-floured board, sprinkle top of dough with flour, and
pat until one-inch thick. Pour enough oil into jelly roll-type pan
(approximately 11″x7″) to measure 1/4 inch (or about 1/4 cup oil). In a
second pan pour an equal amount of oil. Cut biscuits with cookie cutter**
(See Notes) or drinking glass and roll each biscuit in the first pan of
oil, then place in second pan. (Oil will cling to dough, which is
desirable.) Continue cutting and rolling in oil until second pan is filled.
Biscuits should be touching each other. Pat top of biscuits with oil from
first pan. Bake in preheated 500 degree oven for 10-12 minutes or until
golden brown.
Notes: * Make sure that the baking powder is fresh. Baking powder loses its
effectiveness when stored for a long period of time.
**Makes approximately 18 2″ biscuits or 20 1 3/4″ biscuits or 30 1 1/2″
biscuits.
Yields
20 Servings