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The LDSCN Weekly Recipe Archive Five Biscuit Recipes

* Exported from MasterCook * Buttermilk Biscuits

Recipe By: Elizabeth Powell
Serving Size: 8       Preparation Time :0:40
Unit  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  all-purpose flour
  1 1/2    tablespoons  double-acting baking powder
     3/4      teaspoon  baking soda
     3/4      teaspoon  salt
  2        tablespoons  sugar
     3/4           cup  butter -- cold
  1                     egg -- slightly beaten
     3/4           cup  buttermilk

Sift dry ingredients together. Cut butter into tablespoons and, with a pastry blender, blend into dry ingredients until mixture resembles cornmeal. Stir 1/2 cup buttermilk into beaten egg and add mixture to flour mixture. Stir quickly, adding remainder of buttermilk as necessary until dough forms a ball. Turn onto floured surface and knead once. Let dough rest for a minute, then roll out to 3/4' thickness. Cut into 2" rounds. Place biscuits on buttered baking sheet, 1" apart. Bake at 400 degrees for 15 minutes or until golden brown.

NOTES : For cheese biscuits: When kneading dough, knead in 1/2 cup grated cheese.

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Easy Buttermilk Biscuits

Recipe By: Southern Living Magazine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  all-purpose flour
  3          teaspoons  baking powder
  1           teaspoon  Salt
     1/2      teaspoon  baking soda
     1/3           cup  butter -- melted
  1                cup  buttermilk

Combine flour, baking powder, salt, and soda. Add butter and buttermilk and stir to form a sticky dough. Knead a few times on a floured board to make a smooth ball. Roll out to 1/2 inch thickness. Cut into 2 inch rounds. Place biscuits on greased cookie sheets. Bake at 450 degrees for 10 to 12 minutes. Yield: "12 biscuits"

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Mom's Buttermilk Biscuits

Recipe By:     Taste of Home Magazine        June 5, 1994

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  all-purpose flour
  2          teaspoons  baking powder
     1/2      teaspoon  baking soda
     1/2      teaspoon  salt
     1/4           cup  shortening
     3/4           cup  buttermilk

In a bowl, combine the flour, baking powder, baking soda, and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter and place on a lightly greased baking sheet. Bake at 450 degrees for 10-15 minutes or until golden brown. Yield: "10 biscuits"

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Old-Fashioned Buttermilk Biscuits

Recipe By:     Easy Everyday Cooking

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1/4           cup    shortening
 1 3/4          cups    all-purpose flour
 2         teaspoons    baking powder
   1/4      teaspoon    baking soda
   1/2      teaspoon    salt
   3/4           cup    buttermilk

1. Preheat oven to 425 degrees. Melt shortening in a heavy ovenproof skillet.
2. Mix flour, baking powder, baking soda, and salt in a bowl. Add buttermilk; mix well. Pour melted shortening into flour mixture; mix well.
3. Shape dough into balls. Arrange in skillet, turning to coat lightly with remaining shortening in skillet; flatten slightly.
4. Bake for 12 minutes or until golden brown. Serve immediately. Yield: "10 Biscuits"

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The Best Biscuits

Recipe By     :Food & Wine Magazine   March 2000

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  all-purpose flour
  1 1/2      teaspoons  single-acting baking powder or
                        double-acting baking powder* -- *see Note
    1/4      teaspoon   baking soda
    1/2      teaspoon   salt
    1/4           cup   cold lard or vegetable shortening -- cut into
pieces
    1/2           cup   buttermilk
  1        tablespoon   unsalted butter -- melted

1. Preheat the oven to 450 degrees. In a bowl, sift the flour with the baking powder, baking soda, and salt. Using your fingers, work in the lard just until the mixture resembles coarse meal. Stir in the buttermilk just until moistened.
2. Turn the dough out onto a lightly floured work surface and knead 2 or 3 times. Roll out or pat the dough 1/2 inch thick. Using a 2-inch round cutter, stamp out biscuits as close together as possible. Transfer the biscuits to a baking sheet. Pat the dough scraps together, reroll and cut out the remaining biscuits; do not overwork the dough.
3. Pierce the top of each biscuit 3 times with a fork and brush with the butter. Bake the biscuits for 12 to 14 minutes, or until risen and golden. Serve at once.
NOTE: * To make your own single-acting baking powder, combine 2 tablespoons of cream of tartar with 1 1/2 tablespoons of cornstarch and 1 tablespoon baking soda. The mix will keep in a tightly sealed jar for up to 1 month.

MAKE AHEAD: The unbaked biscuits can be frozen in a single layer, then kept frozen in an airtight container for up to 1 month. Thaw before baking. Yield: "1 Dozen Biscuits"

Home Page: http://waltonfeed.com/

All recipes compiled by Desi Ellis.

Revised: 21 Nov 00