Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Friday, December 19, 2014
News Search   


Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

BUTTERMILK BISCUITS
Breads
Contributed by: Vickie Hinnant
Ingredients:
  • 2 cups all-purpose flour
  • 1 TBS baking powder
  • 3/4 tsp. salt
  • 1/2 tsp. baking soda
  • 5 TBS chilled vegetable shortening
  • 1 cup buttermilk
Preheat oven to 425 degrees.
In a large bowl, sift together flour, baking powder, salt and baking soda. Using a pastry blender or two knives, cut the shortening into the flour until coarse crumbs form.
Add the buttermilk, tossing with a fork until dough forms.
Turn the dough onto a lightly floured surface. Gather into a disk. Knead lightly a few times just until smooth. (The dough can be made up to two hours ahead, wrapped in plastic wrap, and refrigerated until ready to use.)
Pat the dough to 3?4 inch thick. Using a biscuit cutter or a glass dipped in flour, cut out biscuits. Place the biscuits, 2 inches apart, on an ungreased baking sheet. Gather dough trimmings, pat to 3/4 inch thick, and cut out more biscuits.
Bake the biscuits until golden, about 12 to 15 minutes. Serve hot.
Recipe from Great American Home Baking
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
Joe Cobbe CPA - Click for Website
Rives S. Brown Realtors - Click for Website
West Piedmont Workforce Investment Board - Click for Website
PHCC - Click for Website
The Spencer Group - Click for Website
Lockman & Associates - Click for Website
New College Institute - Click for Website
Everything Outdoors - Click for Website
A-CO - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website