The African-American heritage Cookbook/Carolyn Quick Tillery 1996

Peppered Buttermilk Biscuits
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
2 dozen


INGREDIENTS:
3-3/4 cups unbleached all-purpose flour 2 tablespoons baking powder 2 teaspoons freshly ground pepper
1-1/4 teaspoons salt 6 tablespoons unsalted butter 1/3 cup solid vegetable shortening
1 cup chilled milk 1/4 cup chilled light cream 1/3 cup chilled buttermilk



1 Preheat oven to 450 degrees F. In a large bowl, combine the first 4 ingredients. Cut butter and shortening into small pieces and add to the flour; rub into flour with fingertips until coarse crumbs form. Mix in milk, cream, and buttermilk to form a soft dough. Turn dough out onto a floured surface and gently knead until combined, about half a minute. With a rolling pin, roll dough to a thickeness of 1/2 inch. Cut out biscuits with a biscuit cutter. Roll out scraps and cut again until all dough is used. Arrange on an ungreased baking sheet, and bake until golden, about 15 minutes.

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