Buttermilk Biscuits

1. 1

   Preheat oven to 450 degrees.

2. 2

   In medium mixing bowl, mix dry ingredients.

3. 3

   Using fork, cut in shortening until mixture resembles course meal with some tiny bits of shortening still visible.

4. 4

   Add buttermilk and toss with fork until mixture forms a soft dough.

5. 5

   Turn out onto floured board and with a floured dough scraper gently toss dough to coat with flour until dough is no longer sticky.

6. 6

   Pat dough into a disk and fold one half over onto the other half.

7. 7

   Pat out to about 1/2-inch to 3/4-inch thickness.

8. 8

   Using a floured 2-inch cutter stamp out biscuits (meaning cut straight down and up without twisting or turning cutter).

9. 9

   Place biscuits onto ungreased baking sheet.

10. 10

    Bake for about 12 minutes or until biscuits are light golden brown. Serve immediately.

11. 11

    Note: If you don't have buttermilk you can use regular milk and omit the baking soda. They just wont be buttermilk biscuits.

* Per serving · 4 servings · Values may vary.

No additional tips available.