----- Now You're Cooking! v4.20 [Meal-Master Export Format]
 
       Title: The Perfect Buttermilk Biscuits
  Categories: breads, breakfast
       Yield: 8 servings
 
     1/2 c  shortening
   2 1/4 c  flour
   2 1/2 ts baking powder
     1/2 ts baking soda
       1 tb sugar
     1/2 ts salt
   1 1/4 c  buttermilk
 
   Place shortening in small plastic food bag. Flatten shortening between     
   plastic sheets so it is thin and return to freezer. This allows            
   shortening to become hard enough to break, into tiny pieces when           
   added to dry ingredients. Tear 2 pieces wax paper about 15 inches          
   long and place on counter, Sift flour, baking powder, baking soda,         
   sugar and salt onto wax paper. Place empty sifter on top of bare           
   sheet of wax paper, lift sheet of wax paper holding sifted dry             
   ingredients by sides and pour through sifter, sifting onto bare wax        
   paper. Sift back and forth 3 times, then sift once more into large         
   mixing bowl. Remove shortening from freezer. Cut into small bits,          
   about 1/4-inch square. Drop shortening bits into bowl of dry               
   ingredients and, using fingertips, lightly rub shortening and flour        
   together, occasionally tossing flour mixture so you touch all              
   particles of shortening with flour. When mixture has bits of               
   flour-covered shortening throughout, begin adding buttermilk. Using        
   fork, add buttermilk, lightly stirring to mix with dry ingredients.        
   Cover board or surface with dusting of flour. Gather sticky mass of        
   dough and place on floured surface. Dust hands with flour and gently       
   knead dough, adding enough flour only to make dough manageable. Pat        
   dough with hands or roll with floured rolling pin into round 1/2-inch      
   thick. Using 2-inch cutter, cut out biscuits and place touching each       
   other in 3 rows, in center of greased baking sheet. Place on middle        
   rack of 425-degree oven and bake 12 minutes, or until lightly golden.      
   Remove from oven and serve hot or warm. Makes 19 (2-inch round)            
   biscuits.                                                                  
                                                                              
 
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