2 1/2 c Flour; divided
5 ts Baking powder
1 1/2 ts Salt
4 c Shortening
4 tb Parsley, fresh; chopped
4 c Buttermilk
Preheat oven to 500F. Lightly grease a large cookie sheet. Sift 1 1/2 cups
of the flour and the salt into a large bowl, setting remain- ing flour
aside in a small bowl. Cut the shortening into the flour mixture with a
pastry blender or a fork until the mixture resembles coarse meal; stir in
the chopped parsley. Pour in the buttermilk all at once and stir with a
fork until the mixture just holds together. Do not overwork; the dough
should be wet and a little lumpy. Flour hands with reserved flour and pull
of a 1/4 cup piece of wet dough. Toss the dough lightly in the bowl of
flour to coat; roll gently into a smooth ball between palms of hands. The
inside of the biscuit will still be very wwet; place biscuit carefully on
the prepared cookie sheet. Repeat the procedure with the remaining dough,
flouring the hands as necessary and placing the formed biscuits on the
cookie sheet so they just touch.. Pat each biscuit gently to flatten
slightly. Bake for 8 to 10 minutes until golden brown. Makes about 8
biscuits. Nutrition Information per biscuit:
202 ea 02 Calories; 4 g Protein; 30 g Carbohydrates;
7 ts ; 690 mg Sodium; 1 mg Cholesterol
— REDBOOK magazine; Nov 1990
per Fred Peters
From
Yields
4 Servings
