Sunday, February 3, 2013

Extraordinary Buttermilk Biscuits

Extraordinary Buttermilk Biscuits


2½ cups Gold Medal self-rising flour
2 teaspoons sugar
½ cup butter or shortening
¾ to 1 cup buttermilk, milk or whipping cream


1.                  Heat oven to 450°F. In medium bowl, stir together flour and sugar.  Using pastry blender or fork, cut in butter until mixture is crumbly.  Stir in buttermilk until dough leaves side of bowl (if dough is dry, stir in 1-2 Tbsp additional buttermilk).
2.                  On lightly floured surface knead dough just until smooth.  Roll to ½-inch thickness.  Cut dough with floured 2 ½- inch biscuit cutter.  On ungreased cookie sheet, place about 1 inch apart for crusty sides, touching for soft sides.
3.                  Bake 10-12 min or until golden brown.  About 12 biscuits.

Extraordinary Buttermilk Biscuits was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from the package of a Gold Medal Self-Rising Flour (Betty Crocker).

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Shirley-Ann Pearman

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