Fried chicken and . . . .

BUTTERMILK BISCUITS

3-1/2 cups all-purpose flour

4 tsp baking powder

1 tsp baking soda

1 tsp salt

¾ cup shortening (or a mixture of butter and shortening)

1-1/3 cups buttermilk

Preheat oven to 425 degrees. 

Sift together flour, baking powder, baking soda, and salt.  Add shortening.  Using a pastry blender or your fingertips, blend in thoroughly. 

Stir in buttermilk and mix until dough holds together.  Turn out onto lightly floured surface, roll out the dough ½ inch thick.  Cut out biscuits using a 2-1/2" cutter.  Gather up scraps of dough and roll out.  Cut additional biscuits. 

Place biscuits on a lightly greased cookie sheet, bake for 12 minutes or until lightly browned on top and dry on the sides. 

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When time allows, baking bread is something I love to do; however, I've learned that biscuits require a special touch.  The mixture should be worked as little as possible so as not to toughen the dough.  Remember not to twist the cutter as it goes in the dough; a straight up and down motion is best.   

This recipe comes from a 1987 Early American Life magazine article entitled "A Picnic in the Deep South", so you know it's good.

Until then, keep stitchin' . . .