Paul Cormier, Salamanders of Kemptville
If you are looking for comfort food, it’s hard to beat good old-fashioned buttermilk biscuits. As a snack, they can be eaten straight up with real butter, slathered with peanut butter or Nutella or micro-waved with melted cheese. They are a great companion to any kind of soup or stews. They can even form the basis for chicken-pot pie. All are delicious, tummy-warming and easy to make. So, here goes:
5 cups of all-purpose flour
1⁄4 cup of white granulated sugar
5 teaspoons of baking powder
1 teaspoon of baking soda
1⁄2 teaspoon of salt
1 cup of shortening
2/3 of a litre of buttermilk
Mixing and Cooking:
Preheat oven to 350 degrees. Combine all of the dry ingredients in a large bowl. Mix in the shortening with a pastry blender until the mixture forms into large clumps. With a large spoon, mix in the buttermilk slowly; mix in just enough buttermilk to form soft dough. Place the dough on a floured surface and flatten to a 1 1⁄2 to 2 inch thickness. Don’t over-knead the dough. Using a sharp round cookie cutter (you can pick the size that you want), cut the dough into individual biscuits and place on a lightly oiled (sprayed) cookie sheet. Bake at 350 degrees for 15 to 20 minutes until tops are very lightly browned.
If you wish to get fancy, you can add either grated cheese, raisins, dried cranberries (Craisins), currants or other dried fruit as desired. Simply incorporate a 1⁄2 cup of the material to the dough prior to cutting.
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