Post by Jody on Feb 10, 2009 21:12:42 GMT -8
2 2/3 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1/3 cup plus 4 teaspoons chilled vegetable shortening or butter, cut into 1-inch chunks
3/4 to 1 cup buttermilk
Place oven rack in center position and heat the oven to 425 degrees F.
Sift the flour, baking soda, cream of tartar, and salt into a large bowl.
With a pastry blender or two knives, cut in the shortening until it is evenly mixed with the flour and there are no large clumps.
Working swiftly, use a rubber spatula to fold in 3/4 cup buttermilk in three parts until it's just blended into the dry ingredients; add up to 1/4 cup more buttermilk if needed.
Lightly dust the work surface with flour. Dust your fingers with flour. Using your fingertips only, lightly work the dough just until it holds together.
Roll the dough out about 1/2-inch thick and use a biscuit cutter to punch out 12 two-inch biscuits.
Put the biscuits close to each other on an ungreased baking sheet and bake until the tops are light golden brown, 15 to 17 minutes.
Note:
You may use a food processor to cut shortening or butter into flour by pulsing in short bursts. Place processor blade in freezer 15 minutes prior to using to completely chill.
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1/3 cup plus 4 teaspoons chilled vegetable shortening or butter, cut into 1-inch chunks
3/4 to 1 cup buttermilk
Place oven rack in center position and heat the oven to 425 degrees F.
Sift the flour, baking soda, cream of tartar, and salt into a large bowl.
With a pastry blender or two knives, cut in the shortening until it is evenly mixed with the flour and there are no large clumps.
Working swiftly, use a rubber spatula to fold in 3/4 cup buttermilk in three parts until it's just blended into the dry ingredients; add up to 1/4 cup more buttermilk if needed.
Lightly dust the work surface with flour. Dust your fingers with flour. Using your fingertips only, lightly work the dough just until it holds together.
Roll the dough out about 1/2-inch thick and use a biscuit cutter to punch out 12 two-inch biscuits.
Put the biscuits close to each other on an ungreased baking sheet and bake until the tops are light golden brown, 15 to 17 minutes.
Note:
You may use a food processor to cut shortening or butter into flour by pulsing in short bursts. Place processor blade in freezer 15 minutes prior to using to completely chill.