Serves: 5
Total Calories: 295
Sift flour, salt, baking powder, and soda together 3 times. Cut in chilled butter with pastry blender or 2 knives, scissors fashion, until mixture resembles coarse meal. Chill mixture in the refrigerator about 1 hour or longer.
Add buttermilk and knead lightly, 10–15 times. Roll to 3/4-inch thickness and cut with a 1 1/2-inch round biscuit cutter, and place on lightly greased cookie sheet; or press dough quickly into a shallow greased and floured 9 x 10-inch pan, and cut dough into diamond or square-shaped biscuits.
Brush with melted butter and bake 12 minutes at 450° for round biscuits, or at 400° for 18 minutes for pan biscuits. Makes 10 (2-inch) or 15 (1 1/2-inch) round biscuits. The pan biscuits will have tender, soft sides and must be separated. These biscuits are extremely light and delicious. There never seem to be enough!.
This Sister Lettie’s Buttermilk Biscuits recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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