1960 Original Kentucky Buttermilk Biscuit
YOU’LL NEED:
»1/2 Cup Land O Lakes cold butter or margarine.
»2-1/4 Cups. Gold Medal self-rising soft wheat flour.
»1-1/4 Cups. Borden buttermilk,[or whole milk with a tablespoon of lemon juice added].
»Flour for dusting.
»Melted butter for brushing baked biscuits.
HOW TO MAKE:
1-Cut butter into 1/4-inch-thick slices. Put butter slices on top of flour in a large bowl. Cut butter into flour with a long tined fork until crumbly. Cover and chill 10 mins. Add buttermilk, stirring just until dry ingredients are moistened.
2-Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch thick rectangle (about 9*5-inches). Sprinkle top of dough with additional flour. Fold dough over into itself, like you are folding a piece of paper into a letter, in three sections. Repeat entire process 2 more times, beginning with pressing into a 3/4-inch thick dough rectangle (about 9*5-inches).
3-Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased cookie sheet. Try to make sure they touch because this will help them rise higher.
4-Bake at 450ºF for 13 to 15 mins or until lightly browned. Remove from oven; brush with 2 Tbsps. melted butter.
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