2 c All-purpose flour
4 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/4 c Crisco vegetable shortening
1 c Buttermilk
Preheat the oven to 450 degrees F. Sift together the flour, baking powder,
baking soda, and salt in a large mixing bowl. Add the shortening and cut it
in with a pastry cutter or two knives till the mixture is well blended and
mealy. Add the buttermilk and mix with a large spoon till the dough is
soft, adding a little more buttermilk if necessary.
Turn the dough out onto a lightly floured surface and, using a light touch,
turn the edges of the dough toward the middle, pressing with your hands.
Press the dough out to a 1/4-inch thickness, cut straight down into even
rounds with a biscuit cutter or small juice glass, and place the rounds 1/2
inch apart on a large baking sheet. Gather up the scraps of dough and
repeat the procedure. Bake the biscuits just till lightly browned on top,
about 12 minutes. Makes about 16 biscuits.
Recipes from My Mother’s Southern Kitchen: Recipes and Reminiscences by
James Villas with Martha Pearl Villas (Macmillan,
Yields
1 servings
