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Farmhouse Buttermilk Biscuits

3 12 cups all-purpose flour
4 teaspoons baking powder
34 teaspoon salt
1 teaspoon cream of tartar
3 tablespoons sugar
34 cup real butter (margarine will work, too, but the taste and texture will be different)
1 14 cups buttermilk


Preheat oven to 450. In a mixing bowl, combine flour, baking powder, salt, cream of tartar, and sugar. Cut butter into pieces, then cut into flour mixture. Real butter is very hard, and I found that it was much easier to use my fingers to squeeze the butter into the flour. When the mixture is well combined and crumbly, make a well in the center and pour in buttermilk. Using a fork, stir, starting at the outside of the bowl and blending inward. Turn dough out onto a floured surface and knead a few times, just until the dough is completely combined and holds together well. With a rolling pin, roll dough out to about 1/2 inch thick. Cut with a biscuit cutter or round cookie cutter. Grease a cookie sheet with crisco and place the biscuits 1-2 inches apart on the sheet and bake at 450 degrees for 10 - 12 minutes.

Source: www.food.com