[2 cups, 500 mL] ROBIN HOOD® All Purpose Flour [2 1/2 tsp, 12 mL] baking powder [1 tsp, 5 mL] salt [1/2 tsp, 2 mL] baking soda [1/2 cup, 125 mL] CRISCO<sup>®</sup> All-Vegetable Shortening [1 cup, 250 mL] buttermilk
Preparation PREHEAT oven to 425°F (220°C). COMBINE flour, baking powder, salt and baking soda in mixing bowl. CUT in shortening with pastry blender or two knives until mixture is crumbly. ADD buttermilk, all at once to dry ingredients, stirring with a fork until soft, slightly sticky dough forms. Turn dough out onto floured surface and knead gently 8 to 10 times. ROLL or pat dough to ¾" (2 cm) thickness. Cut with floured 1¾" (4 cm) round cutter. Place on ungreased baking sheet close together for soft-sided biscuits or 1" (2.5 cm) apart for crusty-sided biscuits. BAKE at 425°F (220°C) for 12 to 15 minutes, or until light golden. Recipe Source: www.robinhood.ca. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
