Ted's Buttermilk Biscuits
Recipe by Ted Hutchins - I found my brother's recipe for buttermilk biscuits tucked away in my mom's cookbook. It's from his 8th grade Home Economics class back in 1977. ~Dusty
- 2 c. all-purpose flour
- 1/4 tsp. salt
- 1 T. baking powder
- 1/4 c. vegetable shortening
- 2/3 c. buttermilk
- 1 T. sugar
- 1 T. dried herbs your choice (optional)
- Preheat oven to 450 degrees.
- In a large mixing bowl, combine flour, salt and baking powder. With a pastry blender or fork cut in shortening until it resembles coarse crumbs
- Combine milk, sugar and herbs, if using. Slowly stir in milk mixture using a fork. The mixture should form soft dough. You may not need to use all of the milk, do not make dough too sticky.
- Pour dough onto lightly floured surface. Knead gently 8-10 times. Roll or pat out dough to 1/2-inch thick and cut with a floured biscuit cutter.
- Place on an un-greased baking sheet. Brush with melted butter, if desired. Bake for 8-10 minutes or until golden brown.