Buttermilk Biscuits

Addy’s Cookbook, p. 12

2 cups flour

4 teaspoons baking powder

¾ teaspoon salt

4 tablespoons shortening or lard

2/3 cup buttermilk

Extra flour for cutting board and rolling pin

Preheat the oven to 375F.

Put a flour sifter into a medium mixing bowl. Measure the flour, baking powder, and salt into the sifter. Then sift them into the bowl.

Sifting is just friggin' fun.

Add the shortening or lard by spoonfuls. Use a pastry cutter to cut in the shortening until the mixture becomes a coarse meal.

Stir the buttermilk into the mixture to make a soft ball of dough.

Sprinkle extra flour on a cutting board. Put the ball of dough on the board. Knead the dough about 6 times by pressing down and folding it in half.

Inspired by and dedicated to kitty cats everywhere.

Sprinkle more flour on the board and place the ball of dough in the center. Pat down the dough until it is flat.

Put a little flour on a rolling pin. Gently roll the dough from the center to the edges until it is ½ inch thick.

Gently! You want to maintain those delicious layers.

Use a 2- to 3-inch round cookie cutter or glass to cut out the biscuits.

I got my ticket for the long way round.

Put the biscuits on a cookie sheet and bake them for 10 to 12 minutes, until they start to turn golden brown.

They're like little dough hockey pucks. :)

Remove the biscuits from the oven. Let them cool for a minute, and then use a spatula to move the biscuits to a serving plate. Serve them hot.

Served with butter and some amazing apple butter that my mom brought me from Amish Country.

My Rating: 5/5 "I couldn't get over how much I loved these. When they're piping hot from the oven they have a wonderful texture and their flavor is to die for. They're not as great the next day, though, so you might want to make this for multiple people or just gobble them up fast yourself!"