Buttermilk Biscuits

2 cups all-purpose flour
1 Tbs baking powder
3/4 tsp salt
1/2 tsp baking soda
5 Tbs chilled solid vegetable shortening
1 cup buttermilk

1 Preheat the oven to 425. In a large bowl, sift together flour, baking powder, salt, and baking soda. Using a pastry blender or 2 knives, cut the shortening into the flour mixture until coarse crumbs form. Add the buttermilk, tossing with a fork until dough forms. Turn dough out onto a lightly floured surface. Gather into a disk. Knead lightly a few times just until smooth.

2 (The dough can be made up to 2 hours ahead, wrapped in plastic wrap, and refrigerated until ready to use.) Pat the dough to ¾ inch thick. Using a biscuit cutter or a glass dipped in flour, cut out biscuits. Place the biscuits, 2 inches apart on an ungreased baking sheet. Bake the biscuits until golden, 12 to 15 minutes. Serve hot.

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