Biscuits–Buttermilk Martha White
3 C Martha White all purpose flour
4 t baking powder
1/4 t baking soda
1 t salt
½ C Crisco shortening
1 ½ C buttermilk
Melted butter
Heat oven to 450 degrees. Grease cookie sheet.
In large bowl, combine flour, baking powder, baking soda and salt; blend well.
With pastry blender or fork, cur in shortening until mixture resembles coarse crumbs.
Add buttermilk; sitr with fork until soft dough forms.
Turn dough out onto floured surface; sprinkle lightly with flour.
With floured hands, knead dough lightly 10 to 12 times or until no longer sticky.
Roll out dough to ½ inch thickness. Cut with floured 2 inch round cutter.
Place biscuits 2 inches apart on greased cookie sheet. [If place closer, biscuit side will be softer]
Bake at 450 ̊ for 10 to 14 minutes or until golden brown. Brush with melted b utter and serve warm.
If you don’t have buttermilk, use 4 ½ t white vinegar or lemon juice plus milk to make 1 ½ Cups.
Makes 24 biscuits.