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  • Marjorie Robertson

Buttermilk Biscuits



2 c. sifted flour

3/4 t. salt

2 t. baking powder

3/4 t. baking soda

5 T. Crisco or soft butter

1 c. buttermilk

Sift dry ingredients together. If you don’t have a sifter, borrow your mother’s. Careful, don’t get any on the floor. Good. Cut Crisco into the mixture and mix until granular. Here, honey, measure this for me, would you? Add buttermilk and mix into a paste. Dump the mixture onto a floured pastry cloth and knead dough.

We knead it only two or three times otherwise the biscuits will come out hard as rocks. Treat the mixture gently for it’s living, now. The soda’s interacting with the buttermilk. Pat out to 1½-inch thickness. Dip a glass in flour to cut biscuits and place them on an ungreased cookie sheet. Brush with melted butter. Bake at 450 for 12 to 15 minutes.

Eat them with blackstrap molasses, full of iron, a springtime elixir.


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    © 2015 by Marjorie Robertson