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Name: Traditional Southern Buttermilk Biscuits
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 5 tb solid vegetable shortening Chilled; 3/4 ts Salt; 1 c Buttermilk; 1/2 ts Baking soda; 2 c Flour; 1 tb Baking Powder

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INGREDIENTS

5 tb solid vegetable shortening ; Chilled
3/4 ts Salt
1 c Buttermilk
1/2 ts Baking soda
2 c Flour
1 tb Baking Powder

Biscuits

INSTRUCTIONS

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. Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown, New York 315-786-1120 Posted to MM-Recipes Digest V4 #170 by roy@indy.net (Roy) on Jul 3, 1997

NOTES

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Traditional Southern Buttermilk Biscuits

5 tb solid vegetable shortening Chilled
3/4 ts Salt
1 c Buttermilk
1/2 ts Baking soda
2 c Flour
1 tb Baking Powder

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.    Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net  Watertown, New York 315-786-1120  Posted to MM-Recipes Digest V4 #170 by roy@indy.net (Roy) on Jul 3, 1997

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Nutrition

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Serving Size: 1 Biscuit (52g)
Recipe Makes: 12

Calories: 149
Calories from Fat: 52 (35%)

Amt Per Serving		% DV

	Total Fat 5.8g	8 %
	Saturated Fat 2.3g	12 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 0.7g
Cholesterol 3.8mg		1 %
Sodium 165.3mg		6 %
Potassium 62.4mg		2 %
Total Carbohydrate 20.6g		6 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 19.8g
Protein 3.3g		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: 149

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