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Featherlight Buttermilk Biscuits
3 cups cake flour (not self-rising)
2-1/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
6 tablespoon vegetable shortening
1 cup buttermilk
Preheat oven to 450 deg F.
Into a large bowl, measure cake flour, baking powder, baking soda, and salt; stir until combined. With a pastry blended or 2 sharp knives, used scissor-fashion, cut in shortening until evenly combined.
Add buttermilk to flour mixture; mix together with hand just until dough forms. (Do not overmix; biscuits will be tough.)
On lightly floured surface, pat dough into 7 inch square. Cut dough into 4 strips, then cut each strip crosswise into 4 pieces to make 16 biscuits.
Place biscuits on ungreased large cookie sheet. Bake biscuits 12 to 15 minutes, until lightly golden. Serve biscuits warm, or cool on wire rack to serve later.
Makes 15 biscuits.
Each biscuit: about 125 cal, 2g pro, 17g carb, 5g total fat (2g sat), 0g fibre, 1mg chol, 225mg sodium.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
