Buttermilk biscuits #4
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Buttermilk biscuits #4
  Biscuits    Bread  
Last updated 6/12/2012 1:11:35 AM. Recipe ID 39137. Report a problem with this recipe.
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      Title: Buttermilk biscuits #4
 Categories: Bread
      Yield: 12 Servings
      2 c  All-purpose flour
    1/4 ts Baking soda
      1 tb Baking powder
      1 ts Salt
      6 tb Lard
    3/4 c  Buttermilk
  From: Boyd Zenner 
  Date: 30 Oct 1994 20:49:54 -0500 Micah asked for a buttermilk biscuit
  recipe: this is the best one I've tried. It comes from Camille Glenn's
  _Heritage of Southern Cooking_.
   Sift the dry ingredients in a large bowl and cut in the lard with a
  pastry cutter or with two knives until a coarse meal texture is
  obtained. Add buttermilk and knead lightly but thoroughly. The dough
  should be soft but not sticky: if it is, add a little more flour.
  Knead for 1 minute; wrap in foil or wax paper and refrigerate for at
  least 20 minutes.
   Preheat the oven to 450 degrees. Roll out the dough 1/2 inch thick
  on a lightly floured surface and cut with a biscuit cutter. (If you
  don't have one, a drinking glass of the desired diameter will work
  okay.) Transfer biscuits to a dark baking sheet and bake until golden
  brown, 10-12 minutes.
   A variation she suggests that is very good for cocktail biscuits is
  to fold in 1/2 t dried rosemary, cut the biscuits small, and serve as
  ham (or smoked sausage) when baked.
   P.S. If you are a real Southerner, you will *not* try to replace the
  lard with vegetable shortening. It's just not as good.
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe

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Recipe ID 39137 (Apr 03, 2005)

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