Guest guest Posted August 31, 2002 Report Share Posted August 31, 2002 Light and Fluffy Biscuits2 cups all purpose flour ( I like White Lilly for biscuits )4 Tablespoons unsalted butter - cold1 teaspoon salt1 Tablespoon baking powder1/4 teaspoon baking sodaAbout 1-1/4 cups buttermilk - coldWhisk the dry ingredients together first. Using a fork ( or food processor ),cut in the butter until the butter it's about pea sized bits in the flourmixture. Next start adding the cold buttermilk and mixing until the dough"comes together". It should seem a little dry around the edges. Too much andthey'll come out flat. I never actually measure the buttermilk, just adding alittle bit at time till the shape holds. Turn out the dough on a floured boardor pastry cloth and pat to an even thickness. The less handling the better.Cut out and place on an ungreased sheet. Bake in a preheated oven at 425 F for20-25 minutes or until the tops turn a nice golden brown. This my basic recipeto which I will sometimes add shredded cheese to and maybe some sliced ham forham & cheese biscuits. Melt the butter and add more buttermilk and they becomegood dumplings for stews or with a tablespoon of sugar and even more buttermilkthe make great buttermilk pancakes.Home Cooking and Scrapping Friends homecookingfriends/Do You ? Finance - Get real-time stock quotes Quote Link to comment Share on other sites More sharing options...
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