Buttermilk Biscuits

Served hot from the oven, these old-fashioned biscuits are sure to be eaten quickly. They are as simple and good as the kind grandma used to bake.

2 cups all purpose flour, unsifted
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon soda
1 tablespoons sugar
1/3 cup butter, margarine, or shortening
1/4 cup buttermilk

In a large bowl, stir together flour, baking powder, salt, soda, and sugar until thoroughly blended. Cut butter into chunks, add to bowl, and rub mixture together with your fingers until the largest pieces and no more than about 1/4 inch in diameter. Pour in buttermilk and stir witha fork until dough sticks together and clings to the fork in a large lump. turn dough onto a flour dusted board, turning gently to coat all surfaces lightly with flour. Then knead, making about 10 turns.

Place dough on a lightly greased 9 or 10-inch round or square pan (a cake pan or frying pan that can go into the oven). Pat dough out evenly to fill pan. With a flour-dusted 2 to 3-inch round cutter, cut STRAIGHT down through dough, do not twist with cutter or the biscuits will not rise high, then lift cutter STRAIGHT up to make each biscuit; cut close together to make as many as possible. Leave scraps in place.

Bake in 400 degrees oven for 15 to 20 minutes or until golden brown ontop. Serve hot directly from the pan. Makes about 9 to 16 biscuits.

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FEATHER CREAM DROP BISCUITS

This is my favorite biscuit, light as a feather and very easy to prepare. Biscuits are dropped from a tablespoon which eliminates kneading, rolling and cutting. follow the directions carefully, and your biscuits will be perfect every time.

1 1/4 cups flour
1 tablespoon baking powder
1/3 teaspoon salt
1/4 cup COLD butter (1/2 stick) cut into 4 pieces
1 1/8 cups cream

Place flour, baking powder and salt in large bowl of an electric mixer. Beat for a few seconds to blend. Add the butter and beat until mixture resembles coarse meal. By hand, stir in the cream until blended.

Drop batter by the heaping tablespoon onto an ungreased cookie sheet and bake in a 425 degrees F. oven for 20 minutes, or until tops are golden brown. Yields 12 to 14 biscuits.

NOTE:---This is the basic recipe which is great for soups and salads. But there is no end to the number of variations you can use. The following are just a few. Use an herb or seasoning to match your meal.

CHIVE BISCUITS: Add to the batter 1 tablespoon chopped chives.

BACON BISCUITS: Add to the batter 2 tablespoons bacon, that has been cooked crisp, drained and crumbled.

SESAME BISCUITS: Add to the batter 1 tablespoons sesame seeds.

HERB BISCUITS: Add to the batter 1 tablespoon chopped fresh herbs or 1 teaspoon dried herb flakes (not ground herbs.)

PARMESAN BISCUITS: Sprinkle tops of biscuits with 1/2 teaspoon grated Parmesan cheese.

POPPY SEED BISCITS: Sprinkle tops of biscuits with 1/4 teaspoon poppy seed.