Ingredients
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/3 cup butter flavor shortening
1 cup buttermilk
Method
Sources
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RecipeNLG
dataset
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Gathered
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Gathered
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Cut cold butter into flour — flaky pie crust, biscuits, scones
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Cut cold butter into flour — flaky pie crust, biscuits, scones
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Preheat oven to 450 degrees. For 9 thicker biscuits, grease a square 8" or 9" pan. For 12 biscuits, grease a 10x13 pan. Sift dry ingredients. Cut in shortening with pastry cutter or with a fork. When shortening is incorporated, add buttermilk and mix with a fork, being careful not to overmix. Sprinkle flour on dough board. Knead dough until smooth, no more than 8-10 times. For 12 biscuits, roll dough to about 5/8" thick. For 9 biscuits (8x8 pan) roll dough to about 1" thick. Place in pan and bake for about 15 minutes, or until done. You can brush with melted butter before cooking if you like.