Southern   Style   Buttermilk   Biscuits






2 cups all-purpose flour, stirred before measuring

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1/4 cup vegetable shortening, chilled

2 tablespoons butter, chilled

3/4 cup buttermilk




Preheat oven to 450 degrees.  


Adjust oven rack to center position.


In a large bowl, combine flour, baking powder, soda, and salt.


Cut in chilled shortening and butter until you have pieces the size of small peas.


Make a well in center of dry ingredients; pour in buttermilk.


With a wooden spoon, gently blend dry ingredients into the buttermilk,

just until mixture is clumping together.

If necessary, add a few more teaspoons of buttermilk.


Transfer dough to a lightly floured board.


Pat out in a circle about 8 inches in diameter and 1/2-inch thick.


Using a 2 1/2 to 3-inch biscuit cutter, cut out and place on ungreased baking sheet.


Bake on center oven rack for about 10 to 12 minutes, until tops are browned.



Serves 12






Ham  and  Cheddar  Biscuits






2 1/4 cups biscuit baking mix

3/4 cup milk

3/4 cup shredded Cheddar cheese

1/2 cup chopped fully cooked ham




Preheat oven to 375 degrees.  


In a bowl, combine the biscuit mix and milk just until moistened.

Stir in the cheese and ham.


Drop by rounded tablespoonfuls onto greased baking sheets.


Bake for 8 to 10 minutes or until golden brown.


Serve warm.


Serves 12






Whipped  Cream   Biscuits






1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup whipping cream, whipped




Preheat oven to 425 degrees.  

In a bowl, combine the flour, baking powder and salt.

Stir in cream.


Turn dough onto a floured surface; knead 10 times.


Roll to 3/4-inch thickness; cut with a 2-1/4-inch round biscuit cutter.


Place on an ungreased baking sheet.


Bake for 10 minutes or until lightly browned.


Serve warm.


Serves 6








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