Parslied buttermilk biscuits

 
                        PARSLIED BUTTERMILK BISCUITS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   c            Flour -- divided
    5       ts           Baking powder
    1 1/2   ts           Salt
    4       c            Shortening
    4       tb           Parsley, fresh -- chopped
    4       c            Buttermilk
 
   Preheat oven to 500F.  Lightly grease a large cookie
   sheet.  Sift 1 1/2 cups of the flour and the salt into
   a large bowl, setting remain- ing flour aside in a
   small bowl.  Cut the shortening into the flour mixture
   with a pastry blender or a fork until the mixture
   resembles coarse meal; stir in the chopped parsley.
   Pour in the buttermilk all at once and stir with a
   fork until the mixture just holds together. Do not
   overwork; the dough should be wet and a little lumpy.
   Flour hands with reserved flour and pull of a 1/4 cup
   piece of wet dough. Toss the dough lightly in the bowl
   of flour to coat; roll gently into a smooth ball
   between palms of hands. The inside of the biscuit will
   still be very wwet; place biscuit carefully on the
   prepared cookie sheet. Repeat the procedure with the
   remaining dough, flouring the hands as necessary and
   placing the formed biscuits on the cookie sheet so
   they just touch.. Pat each biscuit gently to flatten
   slightly. Bake for 8 to 10 minutes until golden brown.
   Makes about 8 biscuits. Nutrition Information per
   biscuit:
        202 ea 02 Calories;  4 g Protein;  30 g
   Carbohydrates;
         7 ts ;  690 mg Sodium;  1 mg Cholesterol
   
                                     -- REDBOOK magazine;
   Nov 1990
                                        per Fred Peters
  
 
 
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