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Mrs. Jonas Jr. Hershberger
2 C. all-purpose flour
½ tsp. baking soda
2 tsp. baking powder
1 tsp. salt
¼ C. cold shortening
¾ C. buttermilk
Sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Add
buttermilk; stir just until dough clings together. On a lightly floured board, knead dough gently,
about 10 to 12 strokes. Roll to ½ ” thickness; cut with a 2″ round biscuit cutter. Place on a
greased baking sheet. Bake at 450 degrees for 12 to 15 minutes or until lightly browned. Yields
18 to 20 biscuits.

BUTTERMILK BISCUITS was last modified: by

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