Buttermilk Biscuits from Jubilee

 by Toni Tipton-Martin 

Ingredients:

2 C all purpose flour

1 Tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 C yellow shortening, cut into pieces and chilled (or not)

3/4 to 1 C buttermilk

Melted salted butter (optional)

Honey butter, ham or molasses and butter, for serving

Directions:

1. Preheat over to 450 F. 

2. Combine dry ingredients and use pastry blender to cut in shortening. Use a form to blend in the buttermilk to make a slightly sticky dough that pulls away from the sides of a bowl. Turn the dough out onto a lightly floured surface.

3. Use the heel of your hand to push the dough away from you. Fold the dough in half again and repeat-- 6-10 times, just until to comes together and is smooth. 

4. Roll or pat dough to a 1/2 inch thickness. If cutting w/round cutter, press straight down, do not twist. 

5. Place on ungreased baking sheet, bake until puffed/brown 12-15 min. 

6. Brush w. melted butter immediately after baking and serve warm.