Buttermilk Biscuits

By kathryns

Very tender dough. Can make 24, small (1-1/2") or large (4-inch) biscuits.

Ingredients

• 2 c cake flour or 1-3/4 c AP flour (Sift before measuring)
• 1 tsp salt
• 2 tsp double-acting baking powder
• 1 tsp sugar
• 5 TB butter or 1/4 c lard
• 2/3 c. buttermilk

Preparation

Step 1

(Pre-heat cast iron muffin mold if using.)

Combine dry ingredients. Cut in shortening with pastry cutter. Add liquid in well in center all at once.

After lightly mixing, turn the dough onto a floured board. Knead it lightly for 30 seconds. Pat the dough to the thickness of 1/4 inch. (for small, 1-1/2" biscuits) Cut with a biscuit cutter.(Note: do not twist cutter).

For browned top, may brush lightly with milk or melted butter. Place on ungreased baking sheet OR drop into cast iron muffin mold.

Bake from 10 to 12 minutes.