Old Fashioned Biscuits

I actually cringe when I see someone pop open a can of biscuits, or pull frozen biscuits from a cardboard tray! If you’ve tried making homemade biscuits, without success, please try this recipe.

2 cups bread flour
2 tablespoons sugar
1/2 salt
1 tablespoons baking powder
1/3 cup shortening
3/4 cup buttermilk

Preheat oven to 425 degrees. Put the dry ingredients in a bowl and mix. Cut in the shortening with a pastry blender or fork, until the mixture resembles course crumbs. Add the buttermilk, stirring lightly — don’t over mix! Although most breads require kneading, never knead the biscuit dough.

Place the dough on a floured surface. Shape the dough into a circle, and roll out gently with a rolling pin. Carefully cut the biscuits, using a floured biscuit cutter, or use a glass if you don’t have a cutter. It’s also important not to twist the cutter, just press it into the dough.

Bake on an ungreased cookie sheet, or baking stone. I prefer the baking stone. The biscuits can be spaced closely together, or spaced apart if you choose. The biscuits bake for 12 to 14 minutes, depending on the size of the biscuit.

I always multiply this recipe several times over, especially when making biscuits and sausage gravy for a breakfast gathering!

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