Best Ever Buttermilk Biscuits
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Granulated sugar||2 Teaspoon|
|Cream of tartar||1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Buttermilk/Sour milk||2⁄3 Cup (10.67 tbs)|
In a medium bowl stir together flour, baking powder, sugar, cream of tartar, baking soda, and salt.
Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.
Make a well in the center.
Add buttermilk all at once to dry ingredients.
Stir just until dough clings together.
Turn dough out onto a lightly floured surface.
Quickly knead by gently folding and pressing dough for 10 to 12 strokes or until nearly smooth.
Lightly roll or pat dough to 1/2-inch thickness.
Cut with a floured 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts.
Place biscuits on a baking sheet.