Traditional buttermilk biscuits

 
                      TRADITIONAL BUTTERMILK BISCUITS
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            A.P. flour, sifted
    1       t            Salt
      1/2   ts           Soda
    1       c            Buttermilk
    4       tb           Shortening
 
      Sift flour, salt and soda together in a medium
   mixing bowl. Mix in shortening with the tips of the
   fingers; add buttermilk and gently knead into a soft
   ball of dough. Lift dough onto a well floured board,
   knead just until smooth and firm enough to handle.
   Roll or pat out to 1/2-inch thickness, and cut with
   floured cutter, or with knife or the rim of smooth
   drinking glass.
   
      Place biscuits on a greased cookie sheet, and bake
   in a pre-heated 400 F. oven for 10 min., until well
   browned.
   
      Hint:  For biscuit cutters you may also use empty
   cans with holes punched in bottoms to release air.
   #303 cans are perfect for large biscuits, and tomato
   sauce cans (8 oz. size) are just right for small ones.
  
 
 
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