Chicago Cubs Commemorative Soft Cover Book

Biscuits on the side

Biscuits are great with dinner, but that’s not all.

In the south we have biscuits and gravy and in a more modern fashion they can be used as the buns for today’s sliders. Any way you want them they can be just the right item to serve your guests.

Be sure to use the egg wash for an outstanding rich brown exterior.

Try this, you’ll like it!

Buttermilk Biscuits

Serves 6

2 cups all purpose flour

1/4 tsp baking soda

1 Tbl baking powder

1 tsp salt

2 Tbl sugar

2 Tbl brown sugar

3/4 cup buttermilk, ice cold

6 Tbl lard, or shortening (hydrogenated fat free of course), or butter, or                          any combination 50/50, (cold)

Preheat oven to 450

Sift all dry ingredients into large bowl. Cut in fat until a coarse mixture is obtained. Add cold buttermilk and mix until blended, do not over mix. Dough should be soft and just a little sticky. Dust with flour, wrap in plastic wrap and refrigerate for 20 to 30 minutes.

Turn out onto board and pat or roll out to 3/4 inch thickness. Cut with a 1 1/2 inch diameter cutter, do not twist cutter. Place biscuits on papered baking sheet and brush with egg wash.

Bake until golden and done, about 12 minutes.


More News


About the Author

Follow this blog:

Get updates from this blog when they happen by following it on Twitter or using its RSS feed.

Reader Poll

What part of Donald Trump's agenda is most important to you?
Improving infrastructure
Repealing "Obamacare"
Tighter immigration policies
Renegotiating trade deals
I'm against it all