I was raised in California on "Bisquick" Biscuits. They were easy for mom to make, and they were yummy. I have fond memories of learning how to cut out biscuits when I was about four years old. But these biscuits are even better. The only problem is that you have to buy buttermilk. That's ok. It's worth it!
Ingredients:
2 C self-rising flour
1/2 C all-vegetable shortening
3/4 C buttermilk
Directions:
Preheat oven to 450 degrees. Place flour and shortening in a medium mixing bowl. Using two knives, or a pastry blender, start breaking up the shortening until it's like coarse meal. If that doesn't work, squeeze the mixture with one hand until there are no pieces that are bigger than a pea. Next, start stirring the buttermilk into the flour mixture. It is best to be as gentle as possible and to stop when the buttermilk is just blended. Form a loose ball of dough. Put the dough on a lightly floured flat surface and pat it into a circle that is about 1-inch thick. Cut 8 2-inch circles with a round cutter (or with a large wine glass if you don't have a cutter). Any remaining dough can be patted together and cut out as well, adding a bit more buttermilk if needed.
Place biscuit rounds in a greased and floured 8-inch round iron frying pan, cake pan, or pie pan. Set them in a circle with one in the center. They should touch. Bake for 10-20 minutes until the tops are golden. Watch carefully to make sure the bottoms don't burn! The biscuit tops may not brown evenly, but they will still taste wonderful!
Serve with butter and honey, or your favorite preserves.
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