Favorite Buttermilk Biscuits
Source of Recipe
From "The All New Ultimate Southern Living Cookbook"
"It's the Southern-produced soft wheat flour that gives these biscuits their light-as-a-feather interior. The three ingredients are a snap to stir together and, if you pat the dough instead of rolling it, you can have biscuits ready for the oven in 5 minutes flat."
List of Ingredients
◦ ⅓ cup cold butter or margarine, cut into pieces
◦ 2 cups self-rising soft wheat flour (we tested with White Lily)
◦ ¾ cup buttermilk
◦ Butter or margarine, melted
Cut ⅓ cup butter into flour with a pastry blender until mixture is crumbly; add buttermilk, stirring until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times. Pat or roll dough to ¾-inch thickness; cut with a 2½-inch round cutter, and place on a lightly greased baking sheet.
Bake at 425° F for 12 to 14 minutes or until golden. Brush with melted butter.
Makes 8 biscuits