Friday, March 13, 2009

Buttermilk Biscuits

These are seriously fabulous. Really. But just make them twice a year, okay?

Best-Ever Buttermilk Biscuits (Better Homes and Gardens Complete Book of Baking)

2 c. all-purpose flour
1 T. baking powder
2 t. granulated sugar
1/2 t. cream of tartar
1/4 t. salt
1/4 t. baking soda
1/2 c. shortening
2/3 c. buttermilk

1. In a bowl, combine dry ingredients. Cut in shortening with pastry blender. Add buttermilk and stir just until moistened. Knead gently on floured surface only 10 or 12 times. Roll or pat out, and use a biscuit cutter to make circles or a pizza cutter to make squares. Bake in 450 degree oven for 10-12 minutes. Serve warm, or freeze for up to 3 months.

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