YIELD Makes 16 servings
|3||cups all-purpose flour|
|1||tablespoon baking powder|
|1||teaspoon baking soda|
- Combine flour, baking powder, sugar, baking soda and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in buttermilk until mixture forms soft dough that leaves side of bowl.
- Turn out dough onto well-floured surface. Knead 10 times; roll into 8-inch square. Cut dough into 16 (2-inch) squares.**
**At this point, dough can be frozen for later use. Place squares on baking sheet lined with plastic wrap. Freeze about 3 hours or until firm. Remove squares; place in airtight freezer container. Freeze up to 1 month. Preheat oven to 450°F. Place squares 1-1/2 inches apart on ungreased baking sheets. Bake 10 to 12 minutes or until golden brown. Serve warm.
- When ready to prepare, preheat oven to 400°F. Place frozen squares 1-1/2 inches apart on ungreased baking sheets. Bake 20 to 25 minutes or until golden brown. Serve warm.
|Serving Size:||1 biscuit|
|Saturated Fat||2 g|
|Total Fat||8 g|
|Calories from Fat||46 %|
Try this Oatmeal Pancakes recipe provided by Miss New Jersey, Ashley Shaffer.
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.