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
Historians have traced the existence of recipes back into the far past, certainly as far back as ancient Egypt, and maybe further still. Interesting though that is, generally, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Progressing into The time of the romans 25BC a man called Apicius created a few documents describing recipes cooked by wealthy Romans. In his works, he recounts how the roman meals were split into hors d`oeuvre, entrees and desserts, a very modern way of dining. Aspicius informs us how the chefs of Roman times made use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs like bay, mint and dill. Over the next few centuries, the rich families of Wesstern Europe competed with each other to serve the most exotic meals, and as a consequence, the best cooks and their recipes were highly sought after. However, it wasn`t until the 1800s that fine cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cooking publications are in high demand, mostly due to more people being able to read, people having more leisure time and being a little richer. |
We hope you enjoy this Parslied Buttermilk Biscuits recipe.
