I am specific about ingredients. They don't taste quite like my biscuits if you change the ingredients. I prefer Calumet Baking Powder and Land O' Lakes salted butter and salted margarine. Use regular buttermilk, not low fat.
Makes 2 dozen large or 3 dozen small.
• 4 cups flour
• ¼ cup baking powder
• ¼ cup sugar
• ¾ pound margarine (salted)
• ¼ pound butter (salted)
• 1¾ cups buttermilk
In a metal mixing bowl, add flour, baking powder and sugar. Blend well.
Cut margarine and butter into small cubes (½ inch).
Mix with dry ingredients and coat the margarine and butter well with the flour mixture.
Add buttermilk and mix into a dough. Do not overmix, there should be visible pieces of butter and margarine, that is what makes these biscuits flaky.
Flour a work space and roll out ¾ inch thick, fold and roll again. Repeat this process two to three times until you have a smooth dough. The dough will be layered with butter and margarine. Cut into rounds, whichever size you prefer. I prefer 2 inches.
Bake at 375 degrees for 20 minutes or until golden brown. You may bake in muffin tins to brown evenly.
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