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Biscuits
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(10 servings)
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- 8 Tablespoons unsalted butter - cold
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2 Tablespoons vegetable shortening - cold
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3 cups unbleached self-rising flour
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1 and 1/2 cups buttermilk - cold
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extra slivers of butter or cream for moistening and brushing
Adjust oven rack to middle position and preheat oven to 450.
Cut shortening and butter into dry ingredients with a pastry cutter, or two forks, until it looks like coarse meal. Return bowl to the freezer or refrigerator if butter becomes warm.
Stir in milk with a large fork or rubber spatula. Once dough starts to clump, bring it into a ball with your hands, pressing it into bottom of bowl to pick up scraps. If dough doesn't come together, sprinkle in a little more milk, and continue pressing on scraps until they incorporate.
On a lightly floured surface, press dough into a rough square, then roll out into a about 3/4 in thick. Try to handle as little as possible and mix just enough to bring the dough together.
Roll dough out.
Use a 2" biscuit cutter to cut dough into rounds and place about a 1/2" together in a cake pan or 1" apart on baking sheet. How far apart you bake them gives you a different kind of edge, so experiment. I like my edges soft so I put them pretty close together and they end up touching each other when finished baking.
Place a small sliver of butter on the top of each biscuit or brush the tops with melted butter or cream.
Bake until golden brown 12-15 minutes.
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If you can't get self-rising flour, use 4 teaspoons baking powder and 1 and 1/2 teaspoons salt. You can also use regular milk, if necessary, but add it slowly because the amount may be less. These go really well with sausage or tomato gravy.
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Mr Breakfast would like to thank persephone for this recipe.
Recipe number 1541. Submitted 9/16/2005.
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