Ingredients Jump to Instructions ↓

  1. Exported from MasterCook


  3. 12 Preparation Time :

  4. Categories : Breads Breakfast

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 1/2 c Shortening

  7. 2 1/4 c Flour

  8. 2 1/2 ts Baking powder

  9. 1/2 ts Baking soda

  10. 1 tb Sugar

  11. 1/2 ts Salt

  12. 1 1/4 c Buttermilk

  13. Place shortening in small plastic food bag. Flatten

  14. shortening between plastic sheets so it is thin and return to freezer. This allows shortening to become

  15. hard enough to break, into tiny pieces when added to

  16. 2 pieces wax paper about inches long and place on counter, Sift flour, baking

  17. powder, baking soda, sugar and salt onto wax paper.

  18. Place empty sifter on top of bare sheet of wax paper,

  19. lift sheet of wax paper holding sifted dry ingredients

  20. by sides and pour through sifter, sifting onto bare

  21. wax paper. Sift back and forth 3 times, then sift once

  22. more into large mixing bowl. Remove shortening from

  23. freezer. Cut into small bits, about 1/4-inch square.

  24. Drop shortening bits into bowl of dry ingredients and,

  25. using fingertips, lightly rub shortening and flour

  26. together, occasionally tossing flour mixture so you

  27. touch all particles of shortening with flour. When

  28. mixture has bits of flour-covered shortening

  29. throughout, begin adding buttermilk. Using fork, add

  30. buttermilk, lightly stirring to mix with dry

  31. ingredients. Cover board or surface with dusting of

  32. flour. Gather sticky mass of dough and place on

  33. floured surface. Dust hands with flour and gently

  34. knead dough, adding enough flour only to make dough

  35. manageable. Pat dough with hands or roll with floured

  36. 1/2-inch thick. Using 2-inch

  37. cutter, cut out biscuits and place touching each other

  38. in 3 rows, in center of greased baking sheet. Place on

  39. 425-degree oven and bake

  40. 12 minutes, or until lightly golden. Remove from oven and serve hot

  41. or warm. Makes 19 (2-inch round) biscuits. **NOTE::By

  42. Marion Cunningham Thanks to Eula Mae Dore, a great

  43. Southern cook from Avery Plantation, La., I've learned

  44. to make the best Buttermilk Biscuits I've ever had.

  45. Eula Mae says a good biscuit is one of the best things

  46. to have on hand for quick meals. She uses them in

  47. emergencies to make simple sandwiches filled with

  48. scraps of ham or cheese and serves them with pickles

  49. and a small salad. For dessert, she warms a biscuit or two and makes a shortcake with fresh fruits or berries. She has convinced me that you can't have too

  50. many biscuits on hand. Eula Mae learned to cook and bake from her grandmother, not from cookbooks, and the

  51. artfulness of her preparation was a joy to watch. Here

  52. are some of her biscuit-making tips:

  53. First go out

  54. and replace your baking powder, unless you bought it

  55. within the last four months. More baking flops occur

  56. from old, tired baking powder than from any other

  57. cause. And don't rely on the old test of checking the

  58. freshness of baking powder by putting a spoonful in a

  59. glass of water to see if it fizzes. Baking powder,

  60. like a carbonated drink, can fizz a little and still

  61. be almost flat. Buying new baking powder costs very

  62. little when you consider the cost of baking failures.

  63. Next, Eula Mae insists that sifting the dry

  64. ingredients four times is the reason her biscuits are

  65. perfect. I tested the recipe sifting and not sifting

  66. and, indeed, sifting does make a slightly higher, more

  67. tender biscuit.

  68. After you cut the biscuit dough, put

  69. the pieces on a baking sheet upside down. This ensures

  70. a taller, lighter biscuit by making sure any edges

  71. crimped by the pressure of the cutting don't interfere

  72. with the rise. (The French use the same trick when

  73. making puff pastry.)

  74. The tip that helped me the most

  75. was using less flour than usual. Eula Mae's dough was

  76. soft and sticky. She handled it gently, dusting her

  77. hands and the dough with only enough flour to make the

  78. dough manageable. The result was a lighter biscuit. - - - - - - - - - - - - - - - - - -


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