Buttermilk Biscuits

We had biscuits and gravy for dinner last night. Mmmmm. So good. We don't have it very often, so it is quite a treat when we do. I used my brother's recipe for the gravy, as always, and it was great. It is so easy. I used the hot sausage, and it added a nice little after-kick.

I also made homemade biscuits, and I was quite pleased with them. I used my food processor to make them, and personally, I think that is one of the secrets for a tender dough. I did make the mistake of rolling the dough too thin--a problem I often have. No worries, I just cooked them for less time and endured the teasing of my husband.

For future reference, I need to remember to double this recipe (or make a one-and-a-half batch) the next time I make these with sausage gravy. They were gone in a flash!

Buttermilk Biscuits
Source: Better Homes and Gardens Cookbook

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 to 1/2 teaspoon salt
1/3 cup shortening
3/4 cup buttermilk

1. In a medium mixing bowl stir together flour, baking powder, and salt. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs. Make a well in the center of the dry mixture. Add the milk all at once. Using a fork, stir just till moistened.
2. Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or till nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2 1/2-inch biscuit cutter.
3. Place biscuits 1 inch apart on an ungreased baking sheet. Bake in a 450-degree oven for 10 to 12 minutes or till golden. Remove biscuits from baking sheet and serve hot. Makes 10 biscuits.

Notes: To make the biscuits using a food processor, combine dry ingredients in the food processor bowl. Drop in shortening and pulse a couple of times until mixture resembles coarse crumbs. Pour buttermilk in through the feeder tube while pulsing, just til moistened. Continue with step 2 above.