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Sunday, June 11, 2006
Southern Buttermilk Biscuits

It took me a few years to master the Southern Buttermilk Biscuit.. Since my husband is from the South, I took this challenge very seriously.. My first ones turned out to be paper weights.. Horrible!! Now I have them to the point of people requesting them.. My recipe is simple:

2 c. self rising flour
1/2 c. shortening
2/3 c. buttermilk or sour milk

In a medium mixing bowl put your flour, Cut in shortening until mixture resembles course crumbs. Make a well in center of dry mixture, then add buttermilk or sour milk all at once. Using a fork, stir just until moistened. Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing the dough for 10-12 strokes or until the dough is nearly smooth. Pat or lightly roll dough to 1/2 inch thickness. Cut dough with a floured 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts.
Place biscuits on an ungreased baking sheet. Bake at 450 degrees for 10-12 minutes or until the biscuits are done. Remove biscuits from the baking sheet and serve hot. Makes 10-12