Southern Buttermilk Biscuits
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
cups |
all-purpose flour |
|
1/4 |
teaspoon |
baking soda |
|
2 |
teaspoons |
baking powder |
|
1/2 |
teaspoon |
cream of tartar |
|
2 |
tablespoons |
sugar |
|
1/2 |
teaspoon |
salt |
|
4 |
tablespoons |
buttermilk -- dried |
|
2/3 |
cup |
water |
|
3 |
tablespoons |
unsalted butter -- chilled |
|
3 |
tablespoons |
vegetable shortening -- chilled |
|
Preheat oven to 450°F. Combine all the dried ingredients in a large bowl. Cut in butter and shortening until it resembles coarse meal. Add water and mix until combined. Turn dough out onto flour covered board. Gently knead the dough four or five times. Pat out into a 1 inch circle. Don't use rolling pin. Cut out dough using a biscuit cutter and place on cookie sheet. You can pat dough back into a circle and cut more out. Bake for 10 to 12 minutes or until golden. Notes: You can use 2/3 cup of buttermilk in place of the powder and water. The combination of butter and shortening makes for a lighter biscuit. Avoid handling the dough too much as this will toughen the biscuit. You can make this in a food processor for less chance of over mixing. Makes 12 biscuits |
Per Biscuit: 149 Calories; 6g Fat (39.1% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 211mg Sodium. Exchanges: 1 Grain (Starch); 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. |