GREAT GRANDMOTHER'S BUTTERMILK BISCUITS
Sharing Mountain Recipes
by Randi Lee Levin
This recipe was most likely developed in the late 1800s, and passed down through the generations for everyone's enjoyment. Heavenly is the only world I can think of to describe these mouthwatering, puffy, little breads. Double the batch, for these have a tendency to vanish right before your very eyes.
Makes 9-12 biscuits
Ingredients
• 2 cups plus 2 tablespoons flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/3 cup shortening
• 3/4 cup buttermilk
Directions
Preheat oven to 400° F
1. Grease a 10x2-inch round pan with butter or margarine.
2. Mix the dry ingredients until combined and then using two knives, forks or the whip in an electric mixer, cut the shortening into the dry ingredients until coarse and crumbly. Gradually add the buttermilk and mix until all ingredients are incorporated.
3. Knead the dough a few times on a lightly floured surface and pat the dough out to about 1-inch thick.
4. Use a variety of 2-3-inch serrated-sided cookie cutters to cut out various shapes.
5. Place each biscuit onto the prepared cookie sheet and bake for 15-18 minutes or until golden on top.
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