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Buttermilk Biscuits

Recipe by: Chef John V.
Serving size: about 12 biscuits
Preparation time: about 30 minutes


2 Cups all-purpose flour
4 Teaspoons baking powder
3/4 Teaspoon salt
1/2 Teaspoon baking soda
5 Tablespoons Vegetable shortening (chilled)
2 Tablespoons butter or margarine (chilled)
1 Cup buttermilk


Preheat the oven to 425 degrees F. In a large bowl, sift the flour, baking powder, salt and baking soda. Blend the shortening and butter into the flour mixture until coarse crumbs form. Add the buttermilk, mixing with a fork until a dough forms. Place the dough on a floured surface, form into a ball and kneed a few times just until smooth. (You can make the dough a few hours ahead, and refrigerate until ready to use.) Pat the dough to 3/4-inch thick. Using a 2 inch biscuit cutter, cut out the biscuits. Place on an un-greased baking sheet. The dough trimmings should be reformed to 3/4 inch thick, and more biscuits cut, repeat till all dough is used. Bake the biscuits until golden, 12-15 minutes. For added flavor and richness you may brush the tops with melted butter. Serve hot!

Note: To produce flaky biscuits, take care not to over handle the dough. For less waste, pat the dough into a square, then cut into square shaped biscuits. This recipe can be made with regular milk or low fat milk.

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