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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Lisa Martin
  • 4 cups flour
  • 5 tsp. baking powder
  • 1/2 tsp. baking soda
  • 11/2 tsp. salt
  • 1/2 to 3/4 cup shortening
  • About 11/3 cup buttermilk
  • Butter
Preheat oven to 450 degrees.
Sift flour, baking powder, baking soda and salt into a bowl or on a table. Add the shortening and start rubbing it into the flour and between your fingers until it looks like course cornmeal.
Make a well in the middle and add the buttermilk. With a fork, stir until mixture makes a ball.
Knead 8 to 10 strokes on a lightly floured surface. Pat out 1/4 to 1/2 inch thick and use a glass to cut out the biscuits.
Cook in a skillet or on an ungreased cookie sheet for 10 to 15 minutes or until the biscuits are lightly brown. Immediately after they are out of the oven, generously butter the tops of each biscuit.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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