2 c Flour 5 tb Chilled solid vegetable
1 tb Baking powder .shortening
3/4 ts Salt 1 c Buttermilk
1/2 ts Baking soda
1. Preheat oven to 425F. In a large bowl, sift together flour, salt,
soda, and powder. Using a pastry blender or two 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 the dough onto a lightly floured surface. Gather into a disk.
Knead lightly a few times until smooth. (The dough may be made up to
two 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 the biscuits. Place them, two inches apart,
onto an ungreased baking sheet. Gather dough trimmings, pat to 3/4
inch thick, and cut out more biscuits.
5. Bake until golden brown, about 12-15 minutes. Serve hot.
Yields
12 biscuits