Mattie Balls Buttermilk Biscuits Recipe
Yield: 36 servingsRecipe by luhu.jp
Ingredients:
1 lbs: All-Purpose Flour,
1/2 cup: Shortening,
3/4 tsp: Baking Soda,
1 cup: Buttermilk Or Soured Cream,
3/4 tsp: Salt,
-,
3 tsp: Baking Powder,
, to 1 1/2 cups
Directions:
Combine the dry ingredients. Gradually work in the shortening, adding
enough buttermilk to make a soft dough. (Instead of buttermilk, you
can use soured cream.) Let the dough stand for a few mins before
rolling. Roll the dough out to a thickness of 1/4". Cut with a small
cutter the size of a snuff box (a 6 oz orange juice can works well)
and prick the tops of the biscuits to make them attractive. Bake on a
greased cookie sheet for 15 mins in a 400 F oven.
Variation: To make whole-wheat biscuits, use half white and half
whole-wheat flours.
NOTES: Serve filled with country ham, mayo and a pickle slice.
Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6
From: Dan Klepach Date: 05-15-95 (159) Fido:
Cooking
Source from luhu.jp
enough buttermilk to make a soft dough. (Instead of buttermilk, you
can use soured cream.) Let the dough stand for a few mins before
rolling. Roll the dough out to a thickness of 1/4". Cut with a small
cutter the size of a snuff box (a 6 oz orange juice can works well)
and prick the tops of the biscuits to make them attractive. Bake on a
greased cookie sheet for 15 mins in a 400 F oven.
Variation: To make whole-wheat biscuits, use half white and half
whole-wheat flours.
NOTES: Serve filled with country ham, mayo and a pickle slice.
Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6
From: Dan Klepach Date: 05-15-95 (159) Fido:
Cooking
Source from luhu.jp
Tags
: breads