Sunday, April 27, 2008

Crispy Buttermilk Biscuits

Crispy Buttermilk Biscuits

2 cups flour
1 Tbs baking powder
1/2 Tbs salt
1/2 cup shortening
Enough buttermilk to mix it (probably 1/2 to 3/4 cup)

Preheat oven to 425.
Mix dry ingredients. Cut the shortening into the flour mixture with a pastry blender until it resembles coarse corn meal. Stir in the buttermilk until all is moistened. Knead on a floured surface - not too much - just until it is relatively smooth and workable. Roll out - not too thin - about 1/2″ or so. Pour vegetable oil on a baking sheet with sides. Cut the biscuits, dip them in the oil on both sides, and place them close together on baking sheet. Bake for about 15 minutes or until golden brown.

Makes: 15-20 biscuits depending on how big you make them. Serve with cold butter and anything else your heart desires

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