Country Buttermilk Biscuits

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Country Buttermilk Biscuits."  05 December 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/country-buttermilk-biscuits-recipe.htm>  08 July 2008.

Yield: Makes about 9 biscuits
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Ingredients:
2
cups all-purpose flour

1
tablespoon baking powder

2
teaspoons sugar

1/2
teaspoon baking soda

1/2
teaspoon salt

1/3
cup shortening

2/3
cup buttermilk*



Preparation:
1.
Preheat oven to 450°F.

2.
Combine flour, baking powder, sugar, baking soda and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Make well in center of dry ingredients. Add buttermilk; stir until mixture forms soft dough that clings together and forms ball.

3.
Turn out dough onto well-floured surface. Knead dough gently 10 to 12 times. Roll or pat dough to 1/2-inch thickness. Cut out dough with floured 2-1/2-inch biscuit cutter.

4.
Place biscuits 2 inches apart onto large ungreased baking sheet. Bake 8 to 10 minutes or until tops and bottoms are golden brown. Serve warm.


Bacon 'n' Onion Biscuits: Prepare Country Buttermilk Biscuits as directed in steps 1 through 2, except add 4 slices crumbled crisply cooked bacon (about 1/3 cup) and 1/3 cup chopped green onions to flour-shortening mixture before adding buttermilk. Continue as directed in steps 3 and 4. Makes about 9 biscuits.Sour Cream Dill Biscuits: Prepare Country Buttermilk Biscuits as directed in steps 1 through 2, except omit buttermilk. Combine 1/2 cup sour cream, 1/3 cup milk and 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed in small bowl until well blended. Stir into dry ingredients and continue as directed in steps 3 and 4. Makes about 9 biscuits.Drop Biscuits: Prepare Country Buttermilk Biscuits as directed in steps 1 and 2, except increase buttermilk to 1 cup. After adding buttermilk, stir batter with wooden spoon about 15 strokes. Do not knead. Drop dough by heaping tablespoonfuls, 1 inch apart, onto greased baking sheets. Bake as directed in step 4. Makes about 18 biscuits.



This recipe appears in: Biscuits & Scones