See Also: Country Buttermilk Biscuits(recipes)
Buttermilk Biscuits(recipes)
Freezer Buttermilk Biscuits(recipes)
buttermilk(medicine)
buttermilk(dictionary)
Buttermilk(recipes)
Buttermilk Fudge(recipes)
Buttermilk scones(recipes)
Apple-Buttermilk Pie(recipes)
Buttermilk Herb Dip(recipes)

Country Buttermilk Biscuits (recipes)




Yield: Makes about 9 biscuits



Ingredients:



2cups all-purpose flour

1tablespoon baking powder

2teaspoons sugar

1/2teaspoon baking soda

1/2teaspoon salt

1/3cup shortening

2/3cup buttermilk*









Preparation:





1.Preheat oven to 450°F.2.Combine flour, baking powder, sugar, baking soda and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Make well in center of dry ingredients. Add buttermilk; stir until mixture forms soft dough that clings together and forms ball.3.Turn out dough onto well-floured surface. Knead dough gently 10 to 12 times. Roll or pat dough to 1/2-inch thickness. Cut out dough with floured 2-1/2-inch biscuit cutter.4.Place biscuits 2 inches apart onto large ungreased baking sheet. Bake 8 to 10 minutes or until tops and bottoms are golden brown. Serve warm.







Bacon ' n' Onion Biscuits:

Prepare Country Buttermilk Biscuits as directed in steps 1 through 2, except add 4 slices crumbled crisply cooked bacon (about 1/3 cup) and 1/3 cup chopped green onions to flour-shortening mixture before adding buttermilk. Continue as directed in steps 3 and 4. Makes about 9 biscuits.Sour Cream Dill Biscuits:

Prepare Country Buttermilk Biscuits as directed in steps 1 through 2, except omit buttermilk. Combine 1/2 cup sour cream, 1/3 cup milk and 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed in small bowl until well blended. Stir into dry ingredients and continue as directed in steps 3 and 4. Makes about 9 biscuits.Drop Biscuits:

Prepare Country Buttermilk Biscuits as directed in steps 1 and 2, except increase buttermilk to 1 cup. After adding buttermilk, stir batter with wooden spoon about 15 strokes. Do not knead. Drop dough by heaping tablespoonfuls, 1 inch apart, onto greased baking sheets. Bake as directed in step 4. Makes about 18 biscuits.