Ma-Maw Lucille’s Buttermilk Biscuits

Gregg’s great grandmother could whip these out by the dozen in about 20 minutes. They are the world’s best biscuit. I use a trans-fat free vegetable shortening.

2 cups flour (I use fresh ground soft white wheat)
2 tsp baking powder
½ tsp baking soda
1 tsp salt
¼ cup palm shortening or butter
¾ cup buttermilk

sifter
measuring cups/spoons
rolling pin and workspace
buscuit cutter (clean, dry large soup can or medium drinking cup also works)
cookie sheet or baking pan

Preheat oven to 500° degrees F

Sift together flour, baking powder, baking soda, and salt.
Add shortening and cut in until mixture resembles fine crumbs.
Blend in buttermilk to make the dough.
Put onto floured surface and roll until ½ inch thick.
Cut busciuts and place on greased pan.
Bake 8-10 minutes or until golden brown.

Makes about 12 biscuits.

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Very low in cholesterol Low in sugar
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The more often you make these, the better you will get at judging the right consistency for the biscuit dough. They are wonderful with real butter, blackberry jam, molasses, or to “sop up” gravy.

Hallee

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