KNOTT'S BERRY FARM BUTTERMILK BISCUITS
Source: Knott's Berry Farm
Makes 20

2 cup flour
1/8 teaspoon baking soda
2 tablespoon baking powder
1/2 teaspoon salt
1 cup plus 2 teaspoons buttermilk
1 teaspoon shortening
1/2 cup oil

Sift flour, baking powder and salt into mixing bowl. Add shortening and blend well. Add soda to buttermilk, then blend into flour mixture. Place dough on generously floured surface and sprinkle with additional flour. Do not overwork dough.

Roll out 1/4 inch thick and cut with 2 inch biscuit cutter. Dip biscuits in oil to cover all sides and place immediately on oiled baking sheet with all biscuits touching.

Bake at 500 degres F 8-10 minutes or until nicely browned.

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KNOTT'S BERRY FARM'S BUTTERMILK BISCUITS
Source: Knott's Berry Farm Cookbook by Sikking and Zeidler

From Mrs. Knott's recipe collection and served for years at Knott's Berry Farm in Southern California.

1 1/2 cups all-purpose flour
2 tbsp baking powder (double-acting)*
1 pinch salt
1 tbsp solid shortening
1 pinch baking soda (or 11.-teaspoon)
1 cup buttermilk
1 cottonseed or vegetable oil

In an electric mixer, combine flour, baking powder, salt, and shortening and mix until consistency of coarse meal.

Combine baking soda and buttermilk in a seperate bowl and beat with a spoon until foamy and thickened. Add buttermilk mixture to flour and beat until well blended. Do not overbeat. Mixture will be sticky.

Turn out onto a well-floured board, sprinkle top of dough with flour, and pat until one-inch thick. Pour enough oil into jelly roll-type pan (approximately 11x7-inches) to measure 1/4 inch (or about 1/4 cup oil). In a second pan pour an equal amount of oil.

Cut biscuits with cookie cutter** (See Notes) or drinking glass and roll each biscuit in the first pan of oil, then place in second pan. (Oil will cling to dough, which is desirable.) Continue cutting and rolling in oil until second pan is filled. Biscuits should be touching each other. Pat top of biscuits with oil from first pan.

Bake in preheated 500 degree F oven for 10-12 minutes or until golden brown.

Notes: *Make sure that the baking powder is fresh. Baking powder loses its effectiveness when stored for a long period of time.

**Makes approximately 18 (2-inch) biscuits or 20 (1 3/4-inch) biscuits or 30 (1 1/2-inch) biscuits