Recipe - Knotts Berry Farms Buttermilk Biscuits

1 One half cup Allpurpose flour
2 tablespoon Baking powder (double
acting)*
1 pn Salt
1 tablespoon Solid shortening
1 pn Baking soda (or 11.
teaspoon)
1 cup Buttermilk
Cottonseed or vegetable oil

In an electric mixer, combine flour, baking powder, salt, and shortening
and mix until consistency of coarse meal. Combine baking soda and
buttermilk in a seperate bowl and beat with a spoon until foamy and
thickened. Add buttermilk mixture to flour and beat until well blended. Do
not overbeat. Mixture will be sticky.

Turn out onto a wellfloured board, sprinkle top of dough with flour, and
pat until oneinch thick. Pour enough oil into jelly rolltype pan
(approximately 11"x7") to measure One fourth inch (or about One fourth cup oil). In a
second pan pour an equal amount of oil. Cut biscuits with cookie cutter**
(See Notes) or drinking glass and roll each biscuit in the first pan of
oil, then place in second pan. (Oil will cling to dough, which is
desirable.) Continue cutting and rolling in oil until second pan is filled.
Biscuits should be touching each other. Pat top of biscuits with oil from
first pan. Bake in preheated 500 degree oven for 1012 minutes or until
golden brown.

Notes: * Make sure that the baking powder is fresh. Baking powder loses its
effectiveness when stored for a long period of time.

**Makes approximately 18 2" biscuits or 20 1 3/4" biscuits or 30 1 1/2"
biscuits.

Source: Knott's Berry Farm Cookbook by Sikking and Zeidler

From Mrs. Knott's recipe collection and served for years at Knott's Berry
Farm in Southern California.

Typos by Brenda Adams adamsfmle@sprintmail.com; mc post 7/8/97

Recipe by: Knott's Berry Farm Cookbook Posted to MCRecipe Digest V1 #661
by Badams adamsfmle@sprintmail.com on Jul 08, 1997