Old Fashioned Buttermilk Biscuits
1 1/2 cups all-purpose flour
1/2 cup cake flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup unsalted butter — cold
34 cups buttermilk — or more
Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough.
COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well
to mix. Rub in the butter by hand or with a pastry blender until the
mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and
continue stirring gently until the dough begins to hold together. (If the
dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the
work surface generously with flour and scrape the dough onto it. Fold the
dough over on itself two or three times. Use the dough immediately . Pat
dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits
with a sharp, floured knife. Transfer to a parchment-lined cookie sheet.
Paint tops with buttermilk. Bake for 10 to 15 minutes, until well risen
and golden.
Buttermilk Biscuits
2 Cups Flour
3 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
6 Tablespoons Shortening
1 Cup Buttermilk
Sift flour, baking powder, salt and soda into large mixing bowl.
Cut in shortening with pastry blender until mixture resembles coarse corn
meal.
Make a well in the center of the dough and pour in buttermilk all at once.
Stir until all is mixed and dough easily leaves the bowl.
Place dough on lightly floured board and knead for 15 turns.
Roll out to desired thickness: 3/8″ for crusty biscuits and a little over
1/2″ for fluffy biscuits.
Cut into rounds.
Bake in top third of a preheated 450 degree oven for about 12 minutes or
until golden brown.
Makes about 24 standard sized biscuits.
NANA’S CHICKEN AND BISCUITS
1 Reynolds oven cooking bag
2 tbsp. flour
1 (15 to 16 oz.) pkg. gravy mix, chicken
1 1/2 c. water
1 can refrigerated buttermilk biscuits
6-8 chicken drumsticks (or 4 chicken breasts or 6-8 thighs)
4 med. carrots, sliced
2 stalks celery, sliced
1/4 tsp. garlic powder
Salt and pepper
Preheat oven to 350 degrees. Shake flour in Reynolds oven cooking bag. Place in 9×13 inch baking dish. Add gravy mix, garlic powder, and water. Squeeze bag to blend ingredients. Place carrots and celery in bag in even layer. Sprinkle chicken with seasonings; place on top of vegetables. Arrange biscuits around chicken.
Close bag with nylon tie; cut 6-inch slits in top. Bake until chicken is tender, 50-55 minutes. Last 10 minutes, pour 1 can drained peas into bag and continue baking; be careful not to burn yourself as steam may escape baking bag when opened. Serves 4.
Buttermilk Biscuits
1/4 c shortening
1/4 t baking soda
2 c self-rising flour
3/4 c buttermilk
Cut shortening into flour. Stir soda in milk and pour into flour and shortening. Stir until well blended. Pour out onto a floured surface and knead 12 to 15 times. Roll out and cut. Place on a
baking sheet and bake at 450 degrees F. until brown.