2 cups of flour
1 tablespoon of baking powder (if it's not self-rise flour)
Also 1 teaspoon of baking soda (or use self-rise flour)
1 cup of buttermilk
1 teaspoon of salt (optional)
A walnut-sized lump of solid shortening, which can be butter,
margarine, lard or solid vegetable shortening. This must be at
room temperature to blend smoothly into the dough. Do not use
soft dairy spread, which is watery and will not work for baking.
Preheat the oven to 400 degrees. Put the dry igredients in a large mixing bowl and
make a hole in the center. Place the shortening and a little of the milk in the center
and stir with a big spoon. When the shortening is blended, add the rest of the milk,
mixing just until it's blended and forms a ball. The dough will be a bit moist, which
is okay; the more moist the better.

Sprinkle flour on a clean flat surface, and place the dough ball in the center. Pat the
dough gently until it's about an inch thick. Handle the dough as little as possible;
the less you handle it and the more moist the dough, the better your biscuits will be.

Then cut out the biscuits with a large drinking glass or an empty 15-ounce can with
the bottom and top out and the label removed. Place the biscuits in a greased glass
or metal pan that is small enough so that the biscuits are touching. When baked
together, biscuits rise up, not out, and the sides will be soft and tender rather than
crisp and brown.

Bake at 400 degrees for 8 to 12 minutes, or until they are done throughout but only
lightly browned on top.

You can lightly brush melted butter or milk on the tops of the biscuits when they
are done, or before you place them in the oven. This also keeps the biscuits soft
and moist. This recipe makes 8 to 10 biscuits, depending on the size.

Serve with butter, honey, home made strawberry jam or molasses. Mmm ...

A variation is to use tomato juice instead of milk. The biscuits will not rise as
much, and are reddish, but they have a great flavor when served with a slice of
country ham in them!
The Breakfast Anytime Chef presents ...
Buttermilk Biscuits
at The Fatted Café
"Cathead Biscuits,"
Down-home big as a cat's head.
Great with
Sausage Gravy!
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