Sharon’s Flaky Buttermilk Biscuits

Posted On September 27, 2008

Filed under Bread and Rolls

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Makes 12 biscuits

½ cup butter or margarine (8 Tbs, Divided)
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
½ tsp salt
3/4 cup buttermilk

1.Preheat oven to 450 degrees. Melt 4 Tbs butter in an 8 or 9 inch baking pan. Set aside.
2.Sift together flour, baking powder,
baking soda, and salt. Cut in remaining 4 Tbs butter with pastry
blender or two knives until mixture resembles coarse cornmeal.

3. Make a well in the dry ingredients
and add buttermilk all at once. Stir only to moisten and until  dough
is free from sides of bowl.

4. Knead gently 10 to 12 folds. Use a light hand in kneading. Do not over knead or biscuits will be tough.
5. Roll or pat out to at least 1 inch
thick. Cut with a 2 or 3 inch cutter that has been dipped in flour.
Place biscuits in the baking pan with the melted butter, turn biscuits
over so both sides are coated. Place close together in a baking pan.
Bake 12 to 15 minutes. Serve immediately.

NOTE: Mix all ingredients together
just before baking. If you need to hold them, the cut dough rounds can
be refrigerated for up to 1 hour.


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