Old Fashioned Buttermilk Biscuits
Makes 24 biscuits
Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup lard or vegetable shortening
1/2 to 2/3 cup buttermilk
Method:
Preheat oven to 450F (230C).
Sift flour, salt, baking powder and baking soda into a medium-sized bowl. Using a pastry blender or 2 knives, cut in lard or shortening until mixture resembles coarse crumbs. Add buttermilk. Stir just until moistened; do not overmix.
Turn out batter onto a floured board; knead very lightly, just until dough is smooth. Roll out to 1/2 inch thick. Cut into 2-inch rounds. Place on ungreased baking sheets. Bake 12 to 15 minutes or until golden. Serve hot.
Variations
Southern-Style Biscuits:
Use lard. Cut biscuits into 3-inch rounds. Place on ungreased baking sheets 1/2 inch apart. Dust tops of biscuits with flour. Bake as above.
Calico Biscuits:
Add 1/2 cup finely chopped green bell pepper, 3 tablespoons finely chopped drained pimientos and 2 tablespoons minced fresh onion to flour mixture before adding buttermilk. Bake as above.
Ranch-Style Biscuits:
Divide dough into 4 parts. Pat into circles about 3/4 inch thick. Bake as above. Makes 4 large biscuits.
Whole-Wheat Biscuits:
Substitute whole-wheat flour for all-purpose flour. Bake as above.
Baking-Powder Biscuits:
Use 3 teaspoons baking powder and omit baking soda. Replace buttermilk with fresh milk. Bake as above.
Cornmeal Biscuits:
Add 1/2 cup cornmeal and 3 tablespoons sugar to flour mixture. Bake as above.
0 comments:
Post a Comment