Saturday, January 7, 2012

Baking-Powder Biscuits - Buttermilk

Baking-Powder Biscuits – Buttermilk
2 cups sifted all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
1/3 cup shortening
About ¾ cup buttermilk 


1.                  Preheat oven to 450°.  Sift flour with baking powder and salt into medium bowl.
2.                  Cut shortening into flour mixture, with a pastry blender or 2 knives (used scissors-fashion), until mixture resembles coarse cornmeal.
3.                  Make a well in the center.  Pour in 2/3 cup milk all at once.  Stir quickly round the bowl, with a fork.  If mixture seems dry, add a little more milk, to form dough just moist enough (but not wet) to leave side of bowl and from ball.
4.                  Turn out dough onto a lightly floured surface, to knead.  Gently pick up dough from side away from you; fold over toward you; press out lightly with palm of hand.  Give the dough a quarter turn.  Repeat ten times.
5.                  Gently roll out dough, from center, to ½ to ¾ inch thickness.
6.                  With floured 2 ½ inch biscuit cutter, cut straight down into dough, being careful not to twist cutter.
7.                  Place on ungreased cookie sheet; bake 12 to 15 minutes.

Biscuits were made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from McCall CookBook, the chapter on “Quick Breads”, page 64 an edition of between 1950 – 1960s.   

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Thank You!

Shirley-Ann Pearman

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