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Buttermilk Biscuits
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- 2 c. flour
- 1 T. baking powder
- 3/4 tsp. salt
- 1/2 tsp. baking soda
- 5 T. chilled Crisco
- 1 c. buttermilk
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| Preheat oven to 425°. In a large bowl, sift together flour, baking powder, salt and baking soda. Using a pastry blender or 2 knives, cut the shortening into the flour mixture until coarse crumbs form. Add the buttermilk, tossing with a fork until a dough forms. Turn dough out onto a lightly floured surface. Knead lightly a few times until smooth. The dough can be made up to 2 hours ahead, wrapped in plastic wrap and refrigerated until ready to use. Pat the dough to 3/4-inch thick. Using a biscuit cutter, cut out biscuits. Place 2 inches apart on an ungreased baking sheet. Take care not to over-handle the dough. Bake the biscuits until golden, 12 to 15 minutes. Serve hot. |
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