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| Basic Biscuits ~ Southern Buttermilk Biscuits ~ Drop Biscuits 2 cups all-purpose flour 1 tbsp baking powder 1 tsp salt 1/3 cup butter or shortening 3/4 cup milk 1. Combine flour, baking powder, and salt in a mixing bowl. Cut in butter with pastry blender or two (2) knives until mixture resemble rice kernels. 2. Stir in milk with a fork just until mixture clings to itself. 3. Form dough into a ball and knead gently 8 to 10 times on lightly floured board. Gently roll dough ½-inch thick. 4. Cut with floured biscuit cutter or knife, using an even pressure to keep sides of biscuits straight. 5. Place on an ungreased baking sheet, close together for soft side biscuits or 1 inch apart for crusty ones. 6. Bake at 450 degrees F for 10 - 15 minutes, or until golden brown. Makes about 12 Southern Buttermilk Biscuits Follow recipe for Basic Biscuits, substituting buttermilk for the milk and adding ¼ teaspoon baking soda to the dry ingredients and reducing baking powder to 2 teaspoons. Drop Biscuits Follow recipe for Basic Biscuits, increasing milk to 1 cup. Omit the rolling-out instructions. Simply drop from spoon onto a lightly greased baking sheet. High Altitude Unlike cakes and breads, biscuits should require no adjustment of the leavening. |
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