Bishop's Buttermilk Biscuits
Yields 12
  1. Flour, AP 2 cups
  2. Salt 1 tsp
  3. Baking powder 1 Tbsp.
  4. ( if using self rising flour do not add salt and baking powder.)
  5. Sugar, powdered 1 Tbsp.
  6. Shortening 1/3 cup
  7. Buttermilk 1 cup
  8. Butter, melted 1/4 cup
  1. Sift Together.
  2. Using 2 butter knives or pastry blender, cut the shortening into the flour until the shortening is pea size.
  3. Add buttermilk to flour mixture, mix by hand only until incorporated.
  4. Place dough on a well floured surface. Sprinkle flour on top of dough. Press dough out slightly; fold right over left, left over right, front over back , back over front. Turn dough over, tucking in any dough hanging out.
  5. Roll out ½ inch thick, cut with biscuit cutter or glass, place on buttered sheet pan.
  6. Bake at 425°F- 450°F for 6 minutes, remove from oven, brush with melted butter, place back in oven for 3 minutes, remove brush with butter, place back in oven for 3 minutes or until golden brown. Remove from oven, brush with butter. ENJOY
  1. Note: Buttermilk! Buttermilk: If you do not have buttermilk, you can substitute with one cup of milk and 1 Tbsp. of vinegar. Let stand 5 minutes.
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