Nisa
04-20-2005, 03:05 PM
2 Cups all purpse flour
1 Tablespoon baking powder
1/4 Teaspoon sugar
1/2 Teaspoon salt
1/2 Cup Vegetable Shortening
3/4 Cup Buttermilk
Preheat oven to 425.
Sift flour,baking powder,sugar,and salt into a bowl. Add the shortening. Using a fork or pastry blender, cut the shortening into the flour mixture until it resembles fine crumbs. Stir in the buttermilk to make into a soft dough. (stir dough just until moistened and clumps together) Place the dough on a lightly floured work surface and knead gently just until the surface of the dough isnt sticky (tip-gather up the dough and knead it just a couple of time until it smooths out) Do not overknead. Pat into a thick disk. Cut the dough into 8 pieces. Roll and pate each piece of dough into a 2 1/2 inch round biscuit about 1/2 inch thick (use a gentle hand when you form the biscuits). Place the biscuits 1 inch apart on an ungreased baking sheet. Bake until golden brown, 18-20 minutes. Serve Hot
1 Tablespoon baking powder
1/4 Teaspoon sugar
1/2 Teaspoon salt
1/2 Cup Vegetable Shortening
3/4 Cup Buttermilk
Preheat oven to 425.
Sift flour,baking powder,sugar,and salt into a bowl. Add the shortening. Using a fork or pastry blender, cut the shortening into the flour mixture until it resembles fine crumbs. Stir in the buttermilk to make into a soft dough. (stir dough just until moistened and clumps together) Place the dough on a lightly floured work surface and knead gently just until the surface of the dough isnt sticky (tip-gather up the dough and knead it just a couple of time until it smooths out) Do not overknead. Pat into a thick disk. Cut the dough into 8 pieces. Roll and pate each piece of dough into a 2 1/2 inch round biscuit about 1/2 inch thick (use a gentle hand when you form the biscuits). Place the biscuits 1 inch apart on an ungreased baking sheet. Bake until golden brown, 18-20 minutes. Serve Hot