by purple1988

The buttermilk makes this traditional southern specialty especially light and tender

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Name: Buttermilk Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 2 Cups All purpose flour; 1 tablespoon Baking powder; 3/4 teaspoon Salt; 1/2 teaspoon Baking soda; 5 tablespoons Chilled solid vegetable shortening; 1 Cup Buttermilk

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INGREDIENTS

2 Cups All purpose flour
1 tablespoon Baking powder
3/4 teaspoon Salt
1/2 teaspoon Baking soda
5 tablespoons Chilled solid vegetable shortening
1 Cup Buttermilk

INSTRUCTIONS

2. add the butter milk, tossing with a fork until a dough forms.

3. Turn dough out onto a lightly floured surface. Gather into a disk. Knead lightly a few times just until smooth. (The dough can be made up to two hours ahead, wrapped in plastic wrap, and refrigerator until ready to use.)

4. Pat the dough to 3/4 inch thick. Using a biscuit cutter or a glass and dip in flour, cut out biscuits. Place the biscuits, 2 inches apart, on and ungreased baking sheet.

5. Big the biscuits until golden, 12 to 15 minutes. serve hot.

Tips;

to produce flaky biscuits, take care not to over handle the dough . For less to waste and a speedier preparation, pat the dough into a square, then cut into a square shaped biscuit with a floured knife . Bake as directed above.

NOTES

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Buttermilk Biscuits

2 Cups All purpose flour
1 tablespoon Baking powder
3/4 teaspoon Salt
1/2 teaspoon Baking soda
5 tablespoons Chilled solid vegetable shortening
1 Cup Buttermilk

1.  Preheat the oven to 425°F. In a large bowl, sift together flour, baking powder, salt, and baking soda.  Using a pastry blender or two knives, cut the shortening into the flour mixture until coarse crumbs for him.
2.  add the butter milk, tossing with a fork until a dough forms.
3.  Turn dough out onto a lightly floured surface. Gather into a disk. Knead lightly a few times just until smooth.  (The dough can be made up to two hours ahead, wrapped in plastic wrap, and refrigerator until ready to use.) 
4.  Pat the dough to 3/4 inch thick.  Using a biscuit cutter or a glass and dip in flour, cut out biscuits. Place the biscuits, 2 inches apart, on and ungreased baking sheet. 
5.  Big the biscuits until golden, 12 to 15 minutes.  serve hot.

Tips; 
to produce flaky biscuits, take care not to over handle the dough .  For less to waste and a speedier preparation, pat the dough into a square, then cut into a square shaped biscuit with a floured knife .  Bake as directed above.

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Nutrition

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Serving Size: 1 Serving (71g)
Recipe Makes: 12 Servings

Calories: 160
Calories from Fat: 74 (46%)

Amt Per Serving		% DV

	Total Fat 8.2g	11 %
	Saturated Fat 5.1g	26 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 0.4g
Cholesterol 22mg		7 %
Sodium 97.8mg		3 %
Potassium 86.1mg		2 %
Total Carbohydrate 17.8g		5 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 17.2g
Protein 3.6g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 160

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