- 2 cups Weisenberger plain flour
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup shortening
- ¾ cup buttermilk (and I do not use low-fat buttermilk)
Mix together dry ingredients (I don’t sift flour). Cut in shortening or butter with a pastry blender. Make a well in the center of the bowl and add buttermilk or cream. Mix with a fork until it holds together well.
On a lightly floured surface, fold dough over about two or three times and with floured hands, pat into a flat circle. Roll with a rolling pin or glass, etc., to a height of about ¾ inch. Dip biscuit cutter into flour prior to cutting to keep biscuits from sticking.
Place on a greased baking sheet and bake at 450° for about 12 minutes. For soft-edged biscuits, place biscuits touching together; for crispyedged biscuits, place them apart. You can also brush the tops with melted butter either prior to or immediately after baking.
Sausage and Cheese Biscuits
Add 1½ cups of shredded cheddar cheese and/or 1½ cups of cooked and crumbled sausage to the basic recipe above. Bake as directed.
Recipe by Sally Weisenberger