2 c All-purpose flour
1 tb Granulated sugar
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 c Shortening
3/4 c Buttermilk; (approx.)
2 tb Buttermilk
1 tb Sesame seeds; (optional)
To make these biscuits ahead of time, cut the shortening into the dry
ingredients and refrigerate for up to one week. A few hours before serving,
add the buttermilk, then cover and refrigerate the unbaked glazed biscuits
to bake just before serving.
In large bowl, stir together flour, sugar, baking powder, baking soda and
salt. With 2 knives or pastry blender, cut in shortening until crumbly.
Using fork, mix in enough of the buttermilk to form soft dough.
On lightly floured surface, gently knead dough 10 times. Roll or pat dough
into 1/2-inch (1 cm) thickness. Using floured cutter, cut into 2-inch (5
cm) rounds and place, almost touching, on ungreased baking sheet.
Glaze: Brush with buttermilk; sprinkle with sesame seeds (if using). Bake
in 425 F (220 C) oven for about 12 minutes or until golden brown. Serve
Makes about 2 dozen.
Typos and ‘Busting’ courtesy of Peg Baldassari, March 18, 1998.