Southern Biscuits
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| 2 cup | flour |
| 4 tsp | baking powder |
| 1/4 tsp | baking soda |
| 3/4 tsp | salt |
| 2 Tbsp | butter |
| 2 Tbsp | shortening |
| 1 cup | buttermilk, chilled |
| | preheat oven to 450 degrees. |
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| In a large mixing bowl, combine flour, baking powder, baking soda |
| and salt. Using your fingertips, rub butter and shortening into |
| dry ingredients until mixture looks like crumbs. (The faster the |
| better, you don't want the fats to melt.) Make a well in the |
| center and pour in the chilled buttermilk. Stir just until the |
| dough comes together. The dough will be very sticky. |
| Turn dough onto floured surface, dust top with flour and gently |
| fold dough over on itself 5 or 6 times. Press into a 1-inch thick |
| round. Cut out biscuits with a 2-inch cutter, being sure to push |
| straight down through the dough. Place biscuits on baking sheet |
| so that they just touch. Reform scrap dough, working it as little |
| as possible and continue cutting. (Biscuits from the second pass |
| will not be quite as light as those from the first, but hey, |
| that's life.) |
| Bake until biscuits are tall and light gold on top, 15 to 20 |
| minutes. Recipe courtesy Alton Brown |
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| (ID: 80862) Mirror: rec.food.recipes: Tue, Aug 13, 2002 |