Ingredients
2 c. all-purpose flour
heaping 1/2 tsp. salt
3 1/4 tsp. baking powder
1 tsp. sugar, if desired
1/2 tsp. baking soda
5 Tbsp. chilled shortening, lard or butter or a combination
7/8 c. buttermilk
Method
Sources
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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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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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Sift the dry ingredients together into a large bowl. Add the cold shortening and work all through the flour with finger tips. Every bit of flour should be combined with a bit of the fat. Add the buttermilk and stir vigorously until the dough forms a ball. Turn the dough out onto a lightly floured surface, Knead lightly for 10 strokes. Stop just as soon as the dough begins to look smooth. Pat the dough out to approximately an 8 x 7 x 3/4-inch rectangle. Cut into 2 inch rounds. Place on an ungreased cookie sheet and bake in an oven preheated to 500° for 8 minutes.