Sunday, August 23, 2015


2 cups flour
1 tbl baking powder
1/2 tsp salt
1/4 tsp baking soda
6 tbl Crisco
3/4 cup buttermilk

Mis dry ingredients together with fork or whisk. Cut in Crisco with fingertips. If you don't know how, use 2 knives or a pastry blender. Add the buttermilk and mix together with your fingers. (I spread my fingers apart. So it's sort of like using a large fork.) Knead the dough for about 1 minute. Cover a refrigerate for 20 minutes. Turn out onto a well floured cloth (I use an old, but clean pillow case). Flour the top of the dough, and with your fingertips, pat the dough into the desired thickness (about an inch).
Cut the biscuits and place on the baking sheet. You may reform the scraps and cut more biscuits. 

Bake at 450 for 10-12. Serve immediately.

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