- 18
Ingredients
- 3 1/2 self-rising wheat flour
- 2 1/4 baking powder
- 2 1/4 tsp sugar
- 1/4 cup shortening
- 1/4 cup butter, chilled and cut in to pieces
- 1 1/2 cups buttermilk
- 1/2 to 1 cup self-rising wheat flour
- 1 tbs butter, melted
Preparation
Step 1
1. Combine first 3 ingredients until well blended. Cut in shortening and chilled butter with a pastry blender or a fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened.
2. Turn dough out onto a well-floured surface; sprinkle with 1/2 cup self-rising flour. Knead 20-25 times, adding up to 1/2 cup additional flour until dough is smooth and springy to touch.
3. Pat dough into a 3/4 inch thick circle (about 8 1/2 inches round). Cut dough with a well-floured 2 inch round cutter, making 12 biscuits. Place on ungreased baking sheets. Knead remaining dough together 3 or 4 times; repeat procedure, making 6 more biscuits. Lightly brush tops with melted butter.
4. Bake at 500° for 9 to 11 minutes or until golden.
Rosemary biscuits: stir 2 to 3 tsp chopped fresh rosemary into dry ingredients. Proceed as directed.
Parmesan-pepper biscuits: stir 1/2 cup Parmesan cheese and 2 tsp pepper into dry ingredients. (Less flour will be required while kneading)