Diana's Desserts - www.dianasdesserts.com

Buttery Flaky Biscuits

Servings: 10-12
Self-rising flour is the key to these Sunday-best biscuits. The self-rising flour has salt and some leavening already added.

2 cups self-rising flour
1/4 teaspoon baking soda
1/4 cup (1/2 stick/2 oz./56g) butter or margarine
3/4 cup buttermilk

1. Preheat oven to 425 degrees F/220 degrees C.

In a medium mixing bowl stir together flour and baking soda. With a pastry blender or two knives cut in butter or margarine until mixture resembles coarse crumbs. Make a well in center. Add the buttermilk all at once; stir until moistened.

2. Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter. Place biscuits 1 inch apart on a lightly greased baking sheet. Bake for 10 to 15 minutes or until golden. Remove biscuits from baking sheet and serve hot.

Makes 10 to 12 biscuits.

Pepper Cheese Biscuits:
Prepare biscuits as above, except stir 3/4 cup shredded Monterey Jack cheese with jalapeno peppers (3 ounces), 2 tablespoons snipped chives, and 1/8 teaspoon ground red pepper into flour/butter mixture.

Make-Ahead Tip: Store baked biscuits in a freezer bag or container in the freezer up to 1 month. Reheat frozen biscuits, wrapped in foil, in a 300 degree F/150 degree C oven for 20 to 25 minutes.

Source: DianasDesserts.com
Date: November 11, 2002