One of my favorite food memories is sitting at the dinner table eating my Mom's baking powder biscuits. It was always stew with biscuits in our family. Like cookies and milk. Pb&j. Rice and okazu. Uh- that's Japanese for stir fry. Anyway- You get the picture. When we were first married I found a recipe in the Salt Lake Tribune for Buttermilk Biscuits. I have never found a recipe I love more than this one in 26 years...butter (no margarine allowed) and homemade jam or honey are must have before baking. Or at least by the time they come out of the oven!
Buttermilk Biscuits
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2 Cups Flour
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1/4 Teaspoon Baking Soda
5 Tablespoons Crisco ( I like butter flavor best)
1 Cup Buttermilk
Preheat oven to 425 degrees. Sift all dry ingredients into bowl. Actually, I never sift, but that's what the original recipe says. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk all at once. Stir until dough follows fork around bowl. Turn out onto lightly floured surface. Pat out to about 3/4 to 1" thick. Cut out into circles with either a glass or biscuit cutter. Bake on ungreased cookie sheet or baking pan for 12-15 minutes until golden brown.
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1/4 Teaspoon Baking Soda
5 Tablespoons Crisco ( I like butter flavor best)
1 Cup Buttermilk
Preheat oven to 425 degrees. Sift all dry ingredients into bowl. Actually, I never sift, but that's what the original recipe says. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk all at once. Stir until dough follows fork around bowl. Turn out onto lightly floured surface. Pat out to about 3/4 to 1" thick. Cut out into circles with either a glass or biscuit cutter. Bake on ungreased cookie sheet or baking pan for 12-15 minutes until golden brown.
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