Читать книгу Remembering Red Thunder - Sylvie Kurtz - Страница 11

2 cups unbleached white flour

1 tbsp sugar

1 tbsp baking powder

½ tsp salt

½ tsp baking soda

¼ cup vegetable shortening

1 package quick-rising yeast

1 ¼ cups 2% buttermilk, warmed melted butter (optional)

In a large bowl sift together the flour, sugar, baking powder, salt and baking soda. Cut in the shortening until the mixture resembles coarse meal. Add yeast. Set aside.

Add the warm milk to the dry ingredients and stir with a fork until moistened. The dough will be sticky.

Turn out the dough onto a heavily floured breadboard and knead gently until smooth, about 30 seconds.

Gently roll out the dough to a half-inch thickness. Cut with a floured round or fluted cutter. Arrange the biscuits 2 inches apart on an ungreased baking sheet.

Preheat the oven to 400°F while the biscuits rise on the baking sheet, about 15 minutes. Place the biscuits in the oven and bake for 12-15 minutes. If desired, brush the tops of the hot biscuits with melted butter. Makes 12 biscuits.