Boardinghouse Style Biscuits Food

MRS. WILKES' BOARDING HOUSE-STYLE BISCUITS

Steps:

• Preheat oven to 450.
• Sift the flour and baking powder into a mixing bowl and make a well in the center.
• Cut in the shortening and margarine until mixture resembles coarse cornmeal.
• Pour the buttermilk and milk into a measuring cup and add enough water to make 3/4 cup.
• Pour this into the dry ingredients.
• Mix lightly and quickly with your hands to form a dough moist enough to leave the sides of the bowl.
• Turn the dough onto a lightly floured surface.
• Knead by turning the dough away from you, pressing down with palms of hands, and pushing the dough away.
• Repeat 6 or 7 times.
• Work the dough into a large ball while kneading. Keep your fingers dry by dipping them into dry flour regularly.
• Pinch off portions of dough and place them on a well-greased baking sheet.
• Press lightly to flatten the biscuits slightly.
• Bake for 12 to 15 minutes, or until golden brown on top.

BOARDING HOUSE BISCUITS

Steps:

• Position rack in center of oven and preheat to 400°F.
• Whisk dry ingredients in a medium-size bowl.
• Using pastry blender, cut in the butter until mixture is crumbly with a few pea-size pieces of butter.
• Stir in enough of the buttermilk to make a soft, sticky dough.
• Turn out onto a lightly flourd surface.
• Quick knead dough just until it comes together being careful not to overknead.
• Roll out dough until it is 1/2-inch thick.
• Using a 2 1/2-inch biscuit cutter, cut out biscuits and place 1 inch apart on ungreased baking sheet.
• Bake until golden brown, about 18 minutes.
• Variations: Biscuits with Cheddar, Chives and Pepper--after you have cut butter into mixture, add 1/2 cup grated cheddar cheese, 2 tablespoons finely chopped chives and 1/2 teaspoon coarsly cracked black pepper.
• Mix gently, then stir in the buttermilk.