— 2 cups all-purpose flour

— 1 1⁄2 teaspoons salt

— 1 tablespoon sugar

— 4 teaspoons baking powder

— 1⁄4 teaspoon baking soda

— 3 tablespoons vegetable shortening

— 4 teaspoons Butter Flavor Crisco

— 1 cup buttermilk


PREHEAT oven to 400 °F;

COMBINE 2 cups all-purpose flour,

1 1/2 teaspoons salt, 1 tablespoon sugar,

4 teaspoons baking powder and 1/4 teaspoon baking soda in a large mixing bowl; CUT in shortenings until mixture resembles coarse crumbs.

STIR in 1 cup buttermilk just until a soft dough forms (dough will be very loose and sticky at this point).SPRINKLE flour over a large wooden board; TURN dough onto a floured board and knead gently 10 to 12 times or until no longer sticky,

re-flouring board as necessary while kneading. DIVIDE dough in half;

GENTLY pat or roll each half into an 8-inch circle, 1/2-inch thick.

CUT out biscuits – pressing straight down – with a 2-inch biscuit cutter. REFORM scraps, working it as little as possible, and continue cutting.

PLACE cut biscuits on an ungreased baking sheet with edges barely touching; BRUSH tops of the biscuits with whole milk. BAKE for 15 minutes, or until golden brown.

IMMEDIATELY brush biscuits with margarine (or butter) after baking.

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