Traditional Buttermilk Biscuits
Recipe type: Breads and Rolls
Serves: 8
  • 2 Cups all purpose flour, sifted
  • 1 teaspoon salt
  • 1/2 teaspoon soda
  • 1 Cup buttermilk
  • 4 Tablespoons shortening
  1. Sift flour, salt and soda together in a medium mixing bowl. Mix in shortening with the tips of the fingers; add buttermilk and gently knead into a soft ball of dough. Lift dough onto a well floured board, knead just until smooth and firm enough to handle. Roll or pat out to 1/2-inch thickness, and cut with floured cutter, or with knife or the rim of smooth drinking glass.
  2. Place biscuits on a greased cookie sheet, and bake in a pre-heated 400 F. oven for 10 minutes., until well browned.
  3. Hint: For biscuit cutters you may also use empty cans with holes punched in bottoms to release air. #303 cans are perfect for large biscuits, and tomato sauce cans (8 oz. size) are just right for small ones.
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