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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I scribbled down this recipe when our family visited the Cooperstown Farm Museum more than 25 years ago. I must have gotten it right, because these biscuits turn out great every time. Ingredients:
2 cups king arthur unbleached all-purpose flour |
3 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
3 tablespoons cold butter |
3/4 to 1 cup buttermilk |
1 tablespoon fat-free milk |
Directions:
1. In a large bowl, combine the flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in enough buttermilk just to moisten dough.
2. Turn onto a lightly floured surface; knead 3-4 times. Pat or roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place on a baking sheet coated with cooking spray.
3. Brush with milk. Bake at 450° for 12-15 minutes or until golden brown. Yield: 8 biscuits.
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