Southern Buttermilk Biscuits
Southern Buttermilk Biscuits
1/2 cup cold butter or margarine
2 cups self-rising flour (As a substitute, for each cup of self-rising flour, place 1-1/2 tsp baking powder and 1/2 tsp salt in a measuring cup. Add all purpose flour to measure 1 cup.)
3/4 cup buttermilk
Melted butter or margarine
In a bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4 inch thickness. Cut with a floured 2-1/2 inch biscuit cutter. Place on a greased baking sheet. Bake at 425 deg for 11-13 minutes or until golden brown. Brush tops with butter. Serve warm. Yield: 9 biscuits.
1/2 cup cold butter or margarine
2 cups self-rising flour (As a substitute, for each cup of self-rising flour, place 1-1/2 tsp baking powder and 1/2 tsp salt in a measuring cup. Add all purpose flour to measure 1 cup.)
3/4 cup buttermilk
Melted butter or margarine
In a bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4 inch thickness. Cut with a floured 2-1/2 inch biscuit cutter. Place on a greased baking sheet. Bake at 425 deg for 11-13 minutes or until golden brown. Brush tops with butter. Serve warm. Yield: 9 biscuits.
