Buttermilk Jumbles Recipes

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
• Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

Steps:

• Stir flour, baking soda and salt; set aside.
• In a medium bowl, cream together the butter and sugar.
• Beat in the eggs, one at time.
• Stir in the vanilla and buttermilk alternately with the dry ingredients.
• Cover dough and chill several hours.
• Preheat oven to 400 degrees F.
• Grease cookie sheets.
• Drop dough by teaspoonfuls onto cookie sheets, about 2 inches apart.
• Combine the Cinnamon and sugar, sprinkle onto each cookie.
• Bake for 8 to 10 minutes until golden brown.
• Remove from baking sheets to cool on wire racks.

Steps:

• Preheat oven to 400 degrees.
• In large bowl beat the shortening, butter and brown sugar together until smooth.
• Beat in the eggs and then stir in the buttermilk and vanilla. Blend the flour, baking soda and salt together in a small bowl; stir flour mixture into the butter mixture until incorporated. Stir in the coconut, nuts, raisins and chocolate chips.
• Drop by level half tablespoons onto greased cookie sheets. Bake for 7-10 minutes, until the cookies are puffed and slightly brown.
• Cool an a rack. These cookies keep well in an airtight tin.

Steps:

• 1. Preheat oven to 400.
• 2. Cream shortening and sugar together, add egg mix well, add buttermilk and vanilla.
• 3. Sift togehter flour, baking soda, and salt.
• 4. Add dry ingredients to the wet ingredients in three additions until just combine.
• 5. Chill dough 1-2 hours.
• 6. Drop rounded tspns. of dough into cinnamon sugar mixture, place 2 inches apart on a lightly greased cookie sheet, bake until set but not brown, 8-10 minutes.