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We don't have biscuits often because of the copious amounts of butter that are likely to be consumed so they are a huge treat. We had them tonight with soup. I make them small so we can have more than one and it feels like a great indulgence. This recipe is adapted from my good old Better Homes and Gardens New Cook Book published in 1989.
Buttermilk BiscuitsPreheat oven to 450F.Sift together: 9 oz (2 cups) all-purpose flour 1 tablespoon baking powder 2 teaspoons sugar 1/2 teaspoon cream of tartar 1/4 teaspoon salt Add: 4 oz (1/2 cup) cold butter and/or lard (I used 2 oz of each), cut in smaller chunks Working quickly, cut in butter with a pastry cutter or two knives until the largest pieces are about the size of a pea. Quickly stir in: 6 3/8 oz (3/4 cup) buttermilk As soon as dough clings together, turn it out onto a lightly floured counter. Knead 10 - 12 strokes and flatten with fingers till about 3/4" thick. Flour a 2" round cookie cutter and cut out biscuits. Place on a lightly greased baking sheet, spacing a couple inches apart. You can press the scraps together and cut more biscuits. The "re-rolled" ones won't have as nice layers but they are still delicious. Bake for 10 - 12 minutes until tall and golden brown. Best eaten shortly after. 
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Written by Tina Bacon
Saturday, October 22 2011 03:58
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