Biscuits
I will make 6 batches of biscuits at this baking for use during the holidays. I never bake less that 2 batches when I am making biscuits because I always need to have some in the freezer when an occasion arises. Each batch is made and baked separately. I do not double this recipe. It is important to mix and bake biscuits quickly so that the soda and baking powder will do their maximum job.
I use White Lilly flour for making biscuits. Most recipes just call for all-purpose flour.
2 cups flour
3/4 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup shortening (Crisco)
3/4 cup buttermilk
Combine flour, salt, baking powder and baking soda; cut in shortening; gently mix in buttermilk. Turn the dough onto a floured board, knead gently 3 or 4 times until smooth. Pat dough (or roll, but don’t mash, just push with a rolling pin) about 1/3 inch thick. Cut with floured biscuit cutter. Makes about fifteen 2-inch biscuits or twenty-four 1 1/2-inch biscuits. Allow to cool completely. Place in resealable freezer bags, label and freeze for up to a month.