See my last post about what to do with southern biscuits. Yummy! Buttermilk is one of the key ingredients, perhaps the key ingredient, to great southern biscuits. I wonder how many people have ever had buttermilk, much less bought any? I wonder how many have ever cooked with it? I don't know what it is or how to describe it, but buttermilk gives southern biscuits something special. Maybe a twang? Maybe something in the texture? Maybe some taste that's there so faintly, yet is so wonderful? I don't know, but I sure love them. I've also been taught that when you say "knead lightly" that is exactly what you mean; none of this pounding and beating until the mixture turns into a big dough ball. Tom Eastern Shore & More Forum http://www.easternshoremore.com/forum/ ----- Original Message ----- From: "Sunshine49" <[log in to unmask]> To: <[log in to unmask]> Sent: Wednesday, January 10, 2007 2:03 PM Subject: some recipes > All this food talk made me get out my old family recipes, so before > we run out of our allotted 50 posts for today: > > SOUTHERN BISCUIT RECIPE > > 2 c flour > 2/3 tsp. salt > 1/2 tsp soda > 3 Tblsp. shortening > 3/4 c buttermilk > > Combine flour, salt, and soda. Cut in shortening until it resembles > coarse crumbs (I use two table knives- it is important to get it > crumbly, this adds to the light texture- this is also the secret to > light pie crusts). Add buttermilk and stir till well blended. Turn > onto floured board and knead lightly, 3 or 4 times. Roll to 1/2" > thickness, cut with a 2" biscuit cutter, drinking glass, or small > juice glass. Place on lightly greased baking sheet and bake at 450 > for 12-15 minutes. Makes 1 dozen. To subscribe, change options, or unsubscribe, please see the instructions at http://listlva.lib.va.us/archives/va-hist.html