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Monday, May 25, 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: Vickie Hinnant
  • 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.)

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