This buttermilk biscuit recipe is a favorite of mine. The biscuits are so good they melt in your mouth.
Serve these delicious buttermilk biscuits with cream and jam, butter and jam or topped with gravy.
Makes 10 biscuits
Sift dry ingredients into bowl. Cut in the shortening till like coarse crumbs. Make a well; add buttermilk all at once. Stir quickly with fork just till dough follows fork around bowl.
To make drop biscuits drop from teaspoon onto ungreased baking sheet. Bake at 450° F (232° C) for about 12 minutes.
To make rolled biscuits turn onto lightly floured surface. (Dough should be soft). Knead gently 10 to 12 strokes. Roll or pat dough 1/2 inch (13 mm) thick. Dip 2½ inch (6.3 cm) biscuit cutter (or jar lid) in flour; cut dough straight down. Bake on ungreased baking sheet at 450° F (232° C) oven about 12 minutes.
Buttermilk Biscuit recipe taken from Better Homes and Gardens "New Cook Book".
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