Buttermilk Biscuits

The problem with buying a quart of buttermilk for one recipe is that you have to find other uses for it, or throw it away.  The good news is that biscuits freeze perfectly for later.  This recipe from the Bible is super-easy to make, and you can have warm biscuits for breakfast in half an hour.

These are slightly darker than normal and be-flecked because I added wheat bran flakes.  All white-flour will make for lighter biscuits.

To make them with regular milk, use the same amount of milk, one tablespoon of baking powder, and omit the baking soda.

2 C flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/4 C shortening
3/4 C buttermilk

1.  Preheat oven to 450º.  Mix together flour, baking powder, baking soda, and salt.  With pastry blender or well-washed fingers, cut in shortening until mixture resembles coarse crumbs.

2.  Add milk and combine until mixture just comes together.  Do not over-mix.

3.  Turn onto lightly floured surface and knead several strokes to make the dough smooth.  Roll out to 1/2 inch thick.

4.  Using a floured 2-inch round cutter, cut out biscuits and transfer to ungreased cookie sheet.  For softer biscuits, have rounds just barely touching.  Press scraps together and reroll until all of the dough has been used.

5.  Bake 12 to 15 minutes, until well-risen and golden

makes 12

Difficulty rating  π