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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Light Buttermilk Biscuits


2 cups Self-rising flour
2 tsp Sugar
1 /4 tsp. Salt
1 /4 tsp. Baking soda
1 /2 cup Shortening
3 /4 cup Buttermilk
1 /4 cup Butter, melted for brushing the tops


Preheat oven to 375 degrees.

Combine all dry ingredients. Add shortening and use a pastry cutter or fork to blend in the shortening. The mixture should look like course meal. Knead in the buttermilk; the mixture will be slightly sticky (Adding more flour will result in a dense biscuit).

Place dough on a lightly floured surface. Using a floured rolling pin roll dough to 1 /2-inch thickness. Cut biscuits and place on baking sheet. Brush tops with butter.

Bake for 14-16 minutes, or until golden brown.

Yield: 12-14 biscuits

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