Buttermilk Biscuits recipe
These biscuits are high, beautiful and delicious. I used to make hockey pucks for biscuits until Leigh’s mother, Rita, took pity on me and taught me how to make these wonderful biscuits. These secrets I pass on to you. I entered them in the 1995 County Fair and got a 1st place, Blue Ribbon! They won again in 1996 — so that makes these the best biscuits in Humboldt County for the last two years! No, I’m not the least bit proud (snicker).
- 2 cups flour
- 2-1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 teaspoons sugar
- 1/2 cup shortening
- 3/4 cup buttermilk
Sift dry ingredients, cut in shortening. Add buttermilk and stir with fork (I use a Kitchenaidmixer) until VERY soft dough forms (about 20 stokes, the dough is right when the beater makes a sucking sound as it turns – like a cow walking through mud). Turn out on lightly floured board and knead 20 turns. DO NOT let a rolling pin near biscuits!Let rest 5 to 10 minutes under a tea towel. Then pat out to about one inch thick and cut. Spray the baking pan with non-stick spray. Bake at 450 degrees for 12 to 15 minutes.
Yields:4 biscuits per 1 cup flour
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