BUTTERMILK BISCUITS

MAKES 12 BISCUITS

Where I grew up in Pennsylvania, biscuits were not that popular. My mother made them occasionally but always from a buttermilk biscuit mix. When I moved to the south, I had a rude awakening. Biscuits are served everywhere, for breakfast and with many dinner meals. When I got married to a southern fella, it was obvious that there was an unspoken marriage vow that I had to learn to make biscuits. I watched my mother-in-law many times as she made biscuits from scratch, never measuring an ingredient except for the flour. I never quite got it right because, even for her, it was hit-and-miss. After reading many recipes, I discovered that her recipe was missing the baking soda that is essential in buttermilk recipes. It took a long time to make biscuits my husband admitted were "like Mom's", but I finally got it. (Personally, I think they are better but don't tell him I said that). Once you get the technique, it's very easy.

INGREDIENTS

2 cups self-rising flour

1 teaspoon sugar

1/4 teaspoon baking soda

1/2 cup shortening

3/4 cup buttermilk

Preheat oven to 450° F. In large bowl, combine the flour, sugar and baking soda. Using a pastry blender or 2 knives, cut the shortening into the flour until the mixture resembles a coarse meal. Add the buttermilk and stir with a fork just until the dough pulls together.

Place the dough on a lightly floured surface. Dip your hands in flour and bring the dough together and pat until all is 1/2-inch thick. Using a glass or biscuit cutter dipped in flour, cut into 2-1/2 inch rounds. Bring remaining dough together and continue. Place biscuits on an ungreased baking sheet. (For biscuits with soft edges, place touching. For biscuits with crispier edges, place slightly apart.) Bake for 12 minutes or until golden.

Note: Biscuits can be made with all-purpose flour; add 1 tablespoon baking powder and 1/2-teaspoon salt.

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