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4 biscuits
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1 cup flour (or ½ cup flour and ½ cup cake flour)
1½ tsp baking powder
¼ tsp baking soda
2½ TBL Crisco
⅓ cup buttermilk
In a medium-size bowl, mix
- 1 cup flour (or ½ cup flour and ½ cup cake flour)
- 1½ tsp baking powder
- ¼ tsp baking soda
If you are making to serve with savory food, add
- ¼ tsp salt
When the dry ingredients are combined, cut in
- 2½ TBL Crisco
Then stir in
- ⅓ cup buttermilk or sour milk (1 tsp vinegar plus ⅓ cup milk)
Knead for 30 seconds and pat to form a layer ⅝-inch thick. I try to form a square so I can make square biscuits with two cuts of a knife. (If you use a round cutter you can reform the remaining dough but the biscuit cut from this dough will have a different texture.)
Cook on tray for 10-11 minutes at 425 F. (As toaster ovens vary a great deal, keep an eye on them to make sure they don’t burn, or worse.)