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Buttermilk Biscuits

  • Prep Time: 20 Minutes (Total Time: 32 Minutes)
  • Serving Size: 18
  • 2 cups Flour
  • 4 teaspoons CALUMET Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cream Of Tartar
  • 1/4 teaspoon Baking Soda
  • 1/3 cup Shortening
  • 1 cup Buttermilk
  • 2 tablespoons Butter Or Margarine, Melted, Divided
  • PREHEAT oven to 450°F. Mix flour, baking powder, salt, cream of tartar and baking soda in large bowl until well blended. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir with fork until mixture forms a soft dough.

    PLACE on lightly floured surface; knead 20 times or until smooth. Pat or roll out dough to 1/2-inch-thickness. Cut into circles with floured 2-inch cookie cutter. Place on ungreased baking sheet. Brush with half of the butter.

    BAKE 12 minutes or until golden brown. Brush with remaining butter.

    KRAFT KITCHENS TIPS

    Note:

    If using 3-inch cookie cutter, you will be able to cut out 7 biscuits. Bake as directed.

    RECIPE COURTESY OF KRAFT FOODS