Colonial Buttermilk Biscuits
|All purpose flour||2 Cup (32 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Cake flour||2 Cup (32 tbs)|
|Buttermilk||1 1⁄4 Cup (20 tbs)|
|Melted butter||1 Tablespoon|
|Baking powder||4 Teaspoon|
Preheat the oven to 450Â° F.
Lightly grease a baking sheet.
Sift the flours, salt, baking powder, and sugar together.
Cut in the butter with knives or a pastry blender until the mixture is mealy.
Beat the egg yolks and buttermilk together until well blended.
Make a well in the center of the flour mixture.
Add the egg yolks and buttermilk.
Mix just long enough to moisten completely.
Knead the dough on a lightly floured surface for about 30 seconds.
Roll the dough 1/2 inch thick.
Cut the dough with a 1/2 inch biscuit cutter.
Brush the tops of the biscuits with melted butter if desired.
Place the biscuits on the prepared baking sheet.
Bake at 450Â° F for 12 minutes.