In Camarillo, California, buttermilk is the key to Bonita Coleman's tender, fluffy biscuits. Your family will devour them fresh from the oven or topped with creamy butter or a favorite jam.
- 2 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/3 cup butter-flavored shortening
- 3/4 cup buttermilk
- In a bowl, combine flour, baking powder and salt. Cut in the shortening until crumbly. Stir in the buttermilk just until moistened. Knead on a floured surface for 1 minute. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Yield: 10 biscuits.
Originally published as Buttermilk Biscuits in Quick Cooking March/April 1998, p52
Reviews for Buttermilk Biscuit Rolls
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review