Southern Biscuits
- Preparing Time: 3 minutes
- Total Time: 20 minutes
- Served Person: 1
- 4 teaspoons baking powder
- 1/2 cup milk
- 3/4 teaspoon salt
- 2 tablespoons butter
- 2 cups flour
- 1/4 teaspoon baking soda
- 2 tablespoons shortening
- 1/2 cup plain good yogurt
- 3 drops white vinegar
- Carbohydrate 237.725275 g
- Cholesterol 73.0129645 mg
- Fat 43.78593125 g
- Fiber 9.32930014359951 g
- Protein 32.7488375 g
- Saturated Fat 22.35277275625 g
- Serving Size 1 1 Dozen (400g)
- Sodium 1950.877 mg
- Sugar 228.395974856401 g
- Trans Fat 3.368502925 g
- Calories 1485 calories
Preheat oven to 450 degrees. In the food processor bowl, combine flour, baking powder, baking soda and salt. Process until the mixture looks like crumbs. Remove to a large bowl. Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.) Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
