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Sunset Buttermilk Biscuits

Source of Recipe

Sunset Magazine, 10/95


List of Ingredients

2 cups (Approx) All-Purpose Flour
2 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
1/2 cup Solid Shortening, Cold
3/4 cup Buttermilk, Cold


Recipe

In a bowl, stir together 2 cups of flour, baking powder, salt, and baking soda until well mixed. Add the shortening, and stir to coat with the flour mixture. Using a pastry blender, 2 knives, or your fingertips, and working quickly, cut or rub the shortening into dry ingredients until the mixture is the consistency of coarse meal. Make a well in the center of the flour mixture. Add buttermilk, then stir with a fork just until a soft dough forms that pulls from the sides of the bowl.

Gather dough into a ball, and dust with flour on a lightly floured board. Knead very gently 5 or 6 times just until the dough holds together. Gently pat or roll the dough about 1/2-inch thick. Using round 2- to 2 1/2-inch biscuit cutter, cut as many dough rounds as possible, pressing straight down and lifting the cutter straight up without twisting. Place rounds about 1 1/2 inches apart on an ungreased baking sheet. Very gently knead the scraps together 2 or 3 times, and cut as before. Do not reroll any additional scraps.

Bake in a 450¼F oven until evenly browned, 10 to 12 mins. Serve hot. For a slightly softer crust, lightly brush the hot biscuits with melted butter when they come out of the oven. Makes 12 to 14 biscuits.