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BUTTERMILK BISCUITS 1 1/2 c. all-purpose flour 2 Tbsp. baking powder (double acting) 1 Tbsp. solid shortening 1/8 tsp. baking soda 1 c. buttermilk cottonseed or vegetable oil In an electric mixer, combine baking powder, salt and shortening; mix until consistency of coarse meal. Combine baking soda and buttermilk in a separate bowl and beat with a spoon until foamy and thickened. Add buttermilk mixture to flour and beat until well blended. Do not overbeat. Mixture will be sticky. Turn out onto a well floured board. Sprinkle top of dough with flour and pat until 1-inch thick. Pour enough oil into jelly roll type pan (approximately 11 x 7-inches) to measure 1/4-inch or about 1/4 cup oil. In a second pan, pour an equal amount of oil. Cut biscuits with cookie cutter or drinking glass and roll each biscuit in the first pan of oil. Then place in second pan. (Oil will cling to dough, which is desirable.) Continue cutting and rolling in oil until second pan is filled. Biscuits should be touching each other. Pat top of biscuits with oil from first pan. Bake in preheated 500 degrees oven for 10 to 12 minutes or until golden brown. Makes approximately 18 (2-inch) biscuits or 20 (1 3/4 inch) biscuits or 30 (1 1/2-inch) biscuits. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |