Buttermilk Biscuits

2 cups sifted flour

3 teaspoons baking powder

¾ teaspoon baking soda

¾ teaspoon salt

4 tablespoons softened butter or shortening

¾ cup buttermilk

Preheat oven to 425 degrees Fahrenheit (F). Sift flour once, then
combine flour, baking soda, baking powder, and salt, sifting
together into a large mixing bowl. Cut soft butter or shortening
into dry ingredients with a fork or pastry cutter until mixture
resembles coarse cornmeal. Blend in buttermilk slowly until dough
is firm (amount needed may vary). Turn out on a lightly floured
board and knead gently until surface of dough is smooth. Roll or
pat out to ½-inch thickness. Dip biscuit cutter in flour then cut
out biscuits and place on a lightly floured and greased baking
sheet so that biscuits are touching each other. Brush top of biscuits
with melted butter, and bake until golden brown (approximately
10 to 12 minutes) in 425 degree oven. Makes 18 biscuits.


Biscuit Gravy

¼ cup bacon or sausage drippings or butter

2 to 4 tablespoons flour

salt and pepper to taste

½ cup milk

1 to 2 cups water (as needed)

1 piece bacon or one piece sausage crumbled

Place fresh bacon or sausage drippings (left over after frying bacon
or sausage) or butter in a skillet over medium heat. Stir in flour,
salt, and pepper (okay to use leftover flour-mix from biscuits).
Stir constantly until mixture bubbles, then add milk in slowly
and keep stirring. If too thick, add water until desired consistency
for spooning gravy over biscuits. Crumble bacon or sausage into
gravy and heat for about one minute more, then serve hot with
Hint: For a brown gravy, spread the flour in the bottom of the
skillet first and stir until it becomes an amber brown, then add
bacon or sausage drippings and stir until the mixture bubbles.


Plain Biscuits

2 cups flour

3 teaspoons baking powder

¾ teaspoon salt

¾ cup milk

4 tablespoons soft butter or shortening

Preheat oven to 425 degrees F. Sift flour once then sift flour, baking
powder, and salt together into mixing bowl. Cut butter or
shortening (with fork or pastry cutter) into dry ingredients until
mixture resembles coarse cornmeal. Stir in milk slowly until dough
is soft but sticky. Turn out on lightly floured board and knead
until surface of dough is smooth. Roll or pat until ½-inch thick.
Cut biscuits out with a lightly floured cutter and place on a lightly
floured, greased baking sheet so that they are touching. Bake in
hot (425 degree F) oven 10 to 15 minutes. Makes 1 to 1½ dozen
biscuits. For a spoon-drop biscuit, increase amount of milk.

Biscuit Variations

Orange Biscuit : add one tablespoon
grated orange rind and one teaspoon
sugar to flour mixture.
Cheese Biscuit : add ½ cup grated
cheddar cheese to batter.
Lunch Biscuit: add one teaspoon
sugar to the dry ingredients.
Richer Biscuit: use 6 tablespoons
shortening and reduce buttermilk.
Drop Biscuit: increase
milk for a thinner batter.


2 cups flour

1 cup cornmeal

½ cup sugar

1 teaspoon salt

1½ teaspoons baking powder

2 eggs

1 cup milk

2 tablespoons butter or cooking oil

Preheat oven to 350 degrees F. Grease bread pan or skillet. Sift dry
ingredients together. Stir in eggs, cooking oil, and milk to dry
ingredients. Whisk or beat together until batter is smooth. Pour
batter into preheated greased pan and bake until golden brown,
usually 20 to 30 minutes. Serves six.



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