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


The History of Recipes

We can read the history of written recipes far back into distant history, in fact as far as ancient Egypt, and possibly even further. Having said that, these, ancient cook books were just primitive hieroglyphic or cunieform instructions for preparing meals.

Progressing into Roman times around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvre, entrees and afters, something we still use today. Aspicius also recounts how the chefs of Roman times made use of many spices, including a few that will be familiar to modern cooks for example basil, mint and parsley.

Over the next few centuries, the rich and powerful families of the West tried to offer the best banquets, and consequentially chefs and their recipe collections increased in prestige. Nevertheless, it wasn`t until the 1800s that cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and publishing recipes common in their social group.

By the arrival of the twentieth century, cookery books are starting to become popular due to better eduction, more spare time and a general increase in wealth.

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