Here is a western classic, that can be quickly made in the morning for breakfast or when it’s a half hour before your guest arrive and you just realized you don’t have any bread for dinner. While this recipe calls for buttermilk, not everyone keeps a jug of that around, so I do provide a whole milk alteration (see note below).
Ingredients
- 2 cups All Purpose Flour
- 6 oz Buttermilk
- 4 TBL Shortening
- 2.5 tsp Baking Powder
- 0.5 tsp Baking Soda
- 1 tsp Salt
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Preheat oven to 450 deg. F.
- Sift together twice, the flour, baking powder, baking soda, and salt. If you don’t have a sifter, mix really well using a dry fork or whisk.
- Using a fork or pastry blender, mix the shortening with the flour mixture until the shortening is well incorporated. The dough should look crumbly.
- Stir in just enough milk to make a soft dough.
- Turn dough onto a floured surface and pat lightly until smooth.
- Roll dough into a 0.5″ thick sheet and cut into 2″ or 1.5″ rounds using a biscuit cutter.
- Place biscuits onto an ungreased baking sheet and bake for 10 mins or until lightly brown.
- Best served hot.
NOTE: If you don’t have buttermilk, use whole milk, but increase baking powder to 4.5 tsp and omit the baking soda.
