2 c Self rising flour
2 tb Granulated sugar
1/2 c Cold; unsalted butter, cut
-into pieces
3/4 c Cold buttermilk
Heat an oven to 400F. Combine the flour with the sugar and butter in a
mixing bowl. Cut in the butter by hand or by machine until the mixture is
evenly crumbly.
Add the buttermilk and stir only until well moistened. Turn out onto a work
surface lightly sprinkled with flour and gather mixture into a dough.
Flatten to make a circle 3/4 inch thick.
Use a biscuit cutter dipped in flour to cut six 3 inch rounds from the
dough circle. (This should use all the dough.) With a spatula, transfer the
rounds to an ungreased cookie sheet. Bake until lightly golden, 15 to 17
minutes. Transfer biscuits to a rack. Eat while still warm, if practical.
*Note: To make self-rising flour, simply combine 1 cup all purpose flour, 1
1/2 teaspoons baking powder and 1/2 teaspoon salt.
Published in Chicago Tribune Magazine 5/3/98
Yields
6 Servings
