Golden Buttermilk Biscuits

(courtesy of Dick and Pat Michaud in World Championship Dutch Oven Cookbook. Makes a dozen 2½-inch biscuits)

2 cups all-purpose flour

3 teaspoons baking powder

2 teaspoons sugar

½ teaspoon cream of tartar

¼ teaspoon baking soda

½ cup shortening

¾ cup buttermilk

¼ teaspoon salt

Prepare coals in starter until they are 50 percent gray before moving them to Dutch oven. For 12-inch oven, use about 6 coals on bottom and 12 on top. It will take about 15 minutes to preheat oven. If you don’t have Dutch oven, bake biscuits in kitchen oven at 450 degrees F for 10 to 12 minutes.

In a bowl, gently mix flour, baking powder, sugar, cream of tartar, baking soda, and salt. Cut in shortening until mixture resembles coarse crumbs. Fashion a well in middle of mixture. Add milk and mix with fork or pastry blender until dough just clings together. Knead gently on lightly floured surface for 10 to 12 strokes. Roll or pat into ½-inch-thick slab. Cut with floured biscuit cutter. Bake in moderately hot oven for 10 to 12 minutes or until golden brown on top. Check progress at about seven to eight minutes. Serve warm.

SCROLL TO TOP