2 1/2 cup flour, divided
5 tsp baking powder
1 1/2 tsp salt
4 cup shortening
4 tbsp parsley, fresh, chopped
4 cup buttermilk
Directions
Preheat oven to 500F. Lightly grease a large cookie sheet. Sift 1
1/2 cups of the flour and the salt into a large bowl, setting remain-
ing flour aside in a small bowl. Cut the shortening into the flour
mixture with a pastry blender or a fork until the mixture resembles
coarse meal; stir in the chopped parsley. Pour in the buttermilk all
at once and stir with a fork until the mixture just holds together.
Do not overwork; the dough should be wet and a little lumpy. Flour
hands with reserved flour and pull of a 1/4 cup piece of wet dough.
Toss the dough lightly in the bowl of flour to coat; roll gently into
a smooth ball between palms of hands. The inside of the biscuit will
still be very wwet; place biscuit carefully on the prepared cookie
sheet. Repeat the procedure with the remaining dough, flouring the
hands as necessary and placing the formed biscuits on the cookie
sheet so they just touch.. Pat each biscuit gently to flatten
slightly. Bake for 8 to 10 minutes until golden brown. Makes about 8
biscuits. Nutrition Information per biscuit:
202 ea 02 Calories; 4 g Protein; 30 g Carbohydrates;
7 ts ; 690 mg Sodium; 1 mg Cholesterol
-- REDBOOK magazine; Nov 1990
per Fred Peters
Servings: 4 servings
Parslied Buttermilk Biscuits Recipe brought to you by Recipe Ideas
Categories: Beverages; Bread; Breads
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions back into history, in fact as far back into history as pharonic Egypt, and maybe even further. Interesting though that maybe, generally, these early cookbooks were just very basic hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe discovered so far, according to academics is a collection of tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Closer to modern times, there were some recipe books published in the 1300s ; a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the spicy food that is popular today, but instead recipes for the types of meals on the tables of the nobility of those days. In the fifteenth century, people returning from the crusades brought us many foods and spices from Arab cuisine, including spices such as rosemary and coriander. These new culinary innovations led to an increase in cookery books, many of which are kept safe in private collections. During the succeeding few centuries, the rich and powerful families of Wesstern Europe competed with each other to offer the most extravagent banquests, and because of this chefs and their recipe collections were at a premium. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and recording popular recipes of the day. By the arrival of the 1900s, cookery books were in great demand, as a result of higher levels of literacy, leisure time and having more disposable income. Like it or not, the introduction of television brings us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Parslied Buttermilk Biscuits recipe.
