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See also: Biscuit Recipes
Use buttermilk when baking biscuits. The acids in buttermilk help to tenderize biscuits and other baked goods.
• Want variety? Make biscuits extra large or small; roll them out thin; or, make them tall, crisp or soft, buttermilk or plain milk. They can be dropped from a spoon, cut with a knife, a floured biscuit cutter or a floured glass.
• Always sift dry ingredients together for even distribution of leavening. Otherwise, yellow or brown flecks result.
• For tender, flaky biscuits, cut shortening in thoroughly, using two knives, a fork or a pastry blender, until dough resembles meal.
• To make a soft dough, stir the liquid into the dry ingredients just until the dough leaves the side of the bowl and forms a ball. Knead gently 10 to 12 strokes to blend all ingredients and assure tall, plump, evenly textured biscuits. Kneading with the fingertips helps avoid overhandling.
• Cut dough straight down. Do not twist.
• For crusty biscuits, place ¾ inch apart for baking. For softer ones, place closer together. For a golden color, brush raw tops with milk.
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