1960 Original Kentucky Buttermilk Biscuit Recipes

Steps:

• Mix flour, baking powder, baking soda, and salt.
• Cut in shortening.
• Add buttermilk; mix well.
• As told in recipe, look for a texture like "velvet". If sticky, dust with flour and work till smooth as velvet and either roll out by hand or on a floured surface ½-inch thick and cut.
• Bake at 450°F for 15-25 minutes on a lightly sprayed pan. Depending on oven, just make it golden brown. (Brush tops of biscuits with butter when you take them out of oven for a nice finish and taste).

Steps:

• Preheat the oven to 425 degrees F. Place heavy cast-iron skillet into oven to preheat. Chill a large mixing bowl, pastry cutter, flour and 1 stick butter in the freezer 15 minutes before assembling the biscuits.
• Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a biscuit cutter or business end of a dry-measuring cup, cut out 8 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
• Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the 3 tablespoons melted butter. Bake until golden brown, about 15 minutes.

Steps:

• Preheat oven to 450 degrees F,.
• Sift dry ingredients together.
• Mix in shortening with pastry blender, fork, or fingertips until mixture resembles coarse crumbs.
• Form a well in center of flour and pour buttermilk in.
• Mix flour into this, stirring and working until flour leaves sides of bowl and forms a ball.
• When it comes away from sides without sticking too bad, it's ready.
• Otherwise, work in a little more flour.
• Place dough on floured surface and knead 5-6 times.
• Do not knead too much or dough will become tough.
• Roll or pat out to about 1/2" thickness and cut with biscuit cutter or floured glass.
• Place biscuits on ungreased cookie sheet.
• Bake at 450 degrees F.
• for 8-12 minutes or until light golden.
• Brush tops with melted butter, if desired.
• Serve warm with sausage gravy or butter and preserves, if desired.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6x6 inch square, and cut into 12 even sections. Do not separate.
• Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.

Steps:

• PREHEAT oven to 400°F; COMBINE 2 cups all-purpose flour, 1 1/2 teaspoons salt, 1 tablespoon sugar, 4 teaspoons baking powder and 1/4 teaspoon baking soda in a large mixing bowl; CUT in shortenings until mixture resembles coarse crumbs.
• STIR in 1 cup buttermilk just until a soft dough forms (dough will be very loose and sticky at this point).
• SPRINKLE flour over a large wooden board; TURN dough onto a floured board and knead gently 10 to 12 times or until no longer sticky, re-flouring board as necessary while kneading.
• DIVIDE dough in half; GENTLY pat or roll each half into an 8-inch circle 1/2-inch thick.
• CUT out biscuits - pressing straight down - with a 2-inch biscuit cutter.
• REFORM scraps, working it as little as possible and continue cutting.
• PLACE cut biscuits on an ungreased baking sheet with edges barely touching; BRUSH tops of the biscuits with whole milk.
• BAKE for 15 minutes, or until golden brown.
• IMMEDIATELY brush biscuits with margarine (or butter) after baking.
• SERVE hot and enjoy.

Steps:

• Mix flour, baking powder, baking soda, salt and sugar in a mixing bowl.
• Cut in butte ror shortening with pastry blender until mixture resembles coarse crumbs.
• Add buttermilk, mix quickly to make a soft dough.
• Turn out onto lightly floured surface. Knead a few times to make a soft dough, don't overknead or the biscuits will turn hard and dry.
• Roll out to a 6 inch by 6 inch square. Place on ungreased baking sheet.
• With knife, cut dough into 12 even portions. Do not separate.
• Brush on melted butter, bake at 400°F until golden, about 15 minutes. Dust with flour if desired, when biscuits come out of the oven.
• Serve piping hot with butter, jam or honey.