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