Recipe - Dessert Buttermilk Biscuits

2 cup Self rising flour
2 tablespoon Granulated sugar
One half cup Cold; unsalted butter, cut
into pieces
Three fourths cup Cold buttermilk

Heat an oven to 400øF. Combine the flour with the sugar and butter in a
mixing bowl. Cut in the butter by hand or by machine until the mixture is
evenly crumbly.

Add the buttermilk and stir only until well moistened. Turn out onto a work
surface lightly sprinkled with flour and gather mixture into a dough.
Flatten to make a circle Three fourths inch thick.

Use a biscuit cutter dipped in flour to cut six 3 inch rounds from the
dough circle. (This should use all the dough.) With a spatula, transfer the
rounds to an ungreased cookie sheet. Bake until lightly golden, 15 to 17
minutes. Transfer biscuits to a rack. Eat while still warm, if practical.

*Note: To make selfrising flour, simply combine 1 cup all purpose flour, 1
One half teaspoons baking powder and One half teaspoon salt.

Published in Chicago Tribune Magazine 5/3/98

Typed and Busted by Carriej999@AOL.com 5/98

Recipe by: William Rice, Chicago Tribune Magazine

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on May 3,
1998