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2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup vegetable shortening, chilled
2 tablespoons butter, chilled
3/4 cup buttermilk
OR
Biscuit/Pancake mix
OR
3 cups Biscuit mix
2/3 cup water |
PREPARATION:
Heat oven to 450°. Adjust oven rack to center position.
In a large bowl, combine flour, baking powder, soda, and salt. Cut in chilled shortening and butter until you have pieces the size of small peas.
Make a well in center of dry ingredients; pour in buttermilk. With a wooden spoon, gently blend dry ingredients into the buttermilk, just until mixture is clumping together. If necessary, add a few more teaspoons of buttermilk.
Transfer dough to a lightly floured board. Pat out in a circle about 8 inches in diameter and 1/2-inch thick. Using a 2 1/2 to 3-inch biscuit cutter, cut out and place on ungreased baking sheet. Bake on center oven rack for about 10 to 12 minutes, until tops are browned.
Makes 10 to 12 biscuits, depending on size of cutter.
*For the lightest biscuits, use a Southern white all-purpose flour if available.
OR
Follow package directions for appropriate number of servings and cooking instructions.
OR
1. Preheat oven to 425°F.
2. Stir most of the water together with the mix. Add more water as needed to make a dough that is soft but not too sticky to knead.
3. Knead dough 15 times on a lightly floured surface.
4. Pat or roll dough into a square about 7 by 7 inches. Cut into 16 pieces and place on ungreased baking sheet.
5. Bake until lightly browned, about 12 minutes. |