Buttermilk Biscuits

[Chocoholic]

Buttermilk Biscuits

Ingredients:
2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
4 tablespoons shortening or lard
2/3 cup buttermilk
Extra flour for cutting board and rolling pin

Preheat the oven to 375 degrees. Put the flour sifter into a medium mixing bowl. Measure the flour, baking powder, and salt into the sifter. Then sift them into the bowl. Add the shortening or lard by spoonfuls. Use the pastry cutter to cut in the shortening until the mixture becomes a coarse meal. Stir the buttermilk into the mixture to make a soft ball of dough.
Sprinkle extra flour on the cutting board. Put the ball of dough on the board. Knead the dough about 6 times by pressing down and folding it in half.
Sprinkle more flour on the board and place the ball of dough in the center. Pat down the dough until it is flat. Put a little flour on the rolling pin. Gently roll the dough from the center to the edges until it is 1/2 inch thick. Use a cookie cutter or a drinking cup to cut out the biscuits.
Put the biscuits on a cookie sheet and bake them for 10 to 12 minutes, until they start to turn golden brown. Remove the biscuits from the oven. Let them cool for a minute, and then use a spatula to move the biscuits to a serving plate. Serve them hot with Pork Sausage And Gravy (posted in the Pork forum).

Yield: 12 biscuits.

 

[PA Baker]

But where's the chocolate?!?

No, really, chocoholic, these sound good. I'll have to give them a try soon. Thanks for sharing!

 

[Chocoholic]

Did somebody say chocolate?


Triple Chocolate To-Live-For Muffins

Ingredients:
24 paper liners for muffin pans (2-1/2 inch size)
1 package (18.25 oz) plain devil's food cake mix
1 package (3.9 oz) chocolate instant pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1 1/2 cups semisweet chocolate chips

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners. Set the pans aside.
Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well-combined.
Fold in the chocolate chips, making sure they are well distributed throughout the batter. Spoon the batter into the lined muffin cups, filling each liner three quarters of the way full. Place the pans in the oven.
Bake the muffins until they spring back when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 23 to 27 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes.
Run a dinner knife around the edges of the muffin liners, lift the muffins up from the bottom of the pan using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before serving. Dust with powdered sugar, if desired.

(Store the muffins, wrapped in aluminum foil or plastic wrap, or in a cake saver, at room temperature for up to 1 week. Or freeze them, wrapped in foil, for up to 6 months. Thaw the muffins overnight on the counter before serving.)

 

[thumpershere2]

the biscuits sound good, but can I omit the butter milk and use regular milk?