Tuesday, March 10, 2009

Buttermilk Biscuits

Yield: 8-10 biscuits
  • 2 cups self-rising flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 butter-flavored Crisco shortening
  • 1/2 cup heavy whipping cream *
  • 2/3 cup buttermilk **
  • 3 Tablespoons butter, melted
  1. Place rack of oven slightly below center and place baking stone on it.
  2. Preheat oven to 425 F for 45 minutes to ensure stone is good and hot.
  3. Spray a 9" cake pan with non-stick spray.
  4. In large bowl whisk together , flour, sugar, salt thoroughly.
  5. Work in shortening with fingers until lump free.
  6. Gently stir in heavy whipping cream.
  7. Then add half of the buttermilk to flour mix folding gently. Then add remainder of buttermilk (more if necessary) until dough resembles cottage cheese. Dough should be wet and loose.
  8. Using a round ice cream scoop or equivalent, scoop dough and place into prepared pan with dough balls pushed against each other. If you run out of room, make space with a spatula and get another ball in pan.
  9. Place pan on stone and bake for 25 minutes or until nicely browned.
  10. Invert onto one plate and back again to another plate.
  11. Brush with melted butter.
  12. Serve immediately with your favorite preserves.
* Substitute for heavy whipping cream: 1/3 cup milk and 1/4 cup melted butter
** Substitute for buttermilk: 1/2 cup milk and 1/2 Tablespoon lemon juice or white vinegar

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