Buttermilk Biscuits<\/p>\n
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3 C. flour<\/p>\n
1 T. baking powder<\/p>\n
1 tsp. salt<\/p>\n
3-1\/2 T. buttermilk powder<\/p>\n
1\/3 C. shortening powder<\/p>\n
1 tsp. vegetable oil<\/p>\n
abt. 1 C. cold water<\/p>\n
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Stir dry ingredients together until evenly mixed. These proportions are for 1 batch. (Make multiple batches to store in the pantry) Preheat oven to 425*. Place 3-3\/4 C. mix (or 1 batch) in mixing bowl. Add 1 tsp. vegetable oil and about 1 C. cold water. (Add a little at a time after the first 1\/2 C. Your dough should hold together and be a little bit sticky but not wet.) Mix together with a fork or your fingers to make a soft, slightly sticky dough (not too wet or too dry — add a little more flour if you’ve made it too wet). Knead about 10 times in the bowl. Turn dough out onto a lightly floured counter. Roll out or pat down to about 3\/4″ thick. Cut out using a floured biscuit cutter. Arrange biscuits on a greased pan (or preferably use a stoneware pan) with sides touching. Bake for 10-15 minutes, until golden brown.<\/p>\n","protected":false},"excerpt":{"rendered":"
Buttermilk Biscuits 3 C. flour 1 T. baking powder 1 tsp. salt 3-1\/2 T. buttermilk powder 1\/3 C. shortening powder 1 tsp. vegetable oil abt. 1 C. cold water Stir dry ingredients together until evenly mixed. These proportions are for 1 batch. (Make multiple batches to store in the pantry) Preheat oven to 425*. Place 3-3\/4 C. mix (or 1 batch) in mixing bowl. Add 1 tsp. vegetable oil and about 1 C. cold water. (Add a little…<\/p>\n