Buttermilk Biscuits Recipe

Ingredients

4 cup flour
2 tbsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tbsp sugar
2/3 cup butter, softened
1 1/2 cup buttermilk
1/4 cup butter


Directions

Sift flour with baking powder, soda, salt, and sugar. Cut in 2/3 cup
butter until mixture resembles coarse meal. Add buttermilk, stirring
until dry ingredients are moistened. Turn dough out onto a lightly
floured surface; knead lightly 4 or 5 times. Roll dough to 1/2 inch
thickness; cut with a 2 1/2 inch biscuit cutter. Place biscuits on a
lightly greased baking sheet. Brush tops with 1/4 inch melted butter.
Bake at 450 F for 8 minutes or until golden brown.

Note: When cutting biscuits, never twist the cutter; that will seal
the edges and prevent proper rising. If the cutter is not cutting all
the way, consider a new cutter.

From "TRADITIONS" by Houston A&M University Mother's Club.

Contributed by Wesley Pitts 11/7/93


Servings: 30 servings

 

 

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Categories: Beverages; Bread; Breads


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Recipes as a concept can be traced far back into distant history, in fact as far into history as the Egyptians, and quite possibly further than that. Having said that, generally, these early cookbooks were just basic hieroglyphic recipes for preparing meals.

Continuing our culinary historical journey, we find some books from the fourteenth century - one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the curry that we all know today, but rather recipes for the types of meals cooked for the wealthy.

When we get to the twentieth century, cookbooks are greatly in demand due to higher levels of literacy, more leisure time and having more money.

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