Recipe - Virginias Buttermilk Biscuits

2 cup White Lily brand allpurpose
flour; see * Note
1 tablespoon Baking powder
1 teaspoon Salt
One fourth cup Cold unsalted butter; cut up
Three fourths cup Buttermilk ; (to 1 cup)

* Note: White Lily allpurpose flour is made from 100 percent soft winter
wheat, which yields a product with less gluten than ordinary allpurpose
flour.

Heat oven to 500 degrees.

In a bowl combine the flour, baking powder and salt. With a pastry cutter
or two knives, cut the butter into the flour mixture until it resembles
coarse meal. Pour in the buttermilk and gently mix until just combined.

With your hands gently form the mixture into balls. Place in a round 8 by
2inch cake pan, and bake for 8 to 10 minutes until golden brown. Allow to
cool to the touch, and serve immediately with butter and quince jam.

Makes nine 2 to 3inch biscuits.

Source: "Martha Stewart Living www.marthastewart.com" S(Formatted for
MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net"

Per serving: 1 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; trace Carbohydrate; 0mg Cholesterol; 399mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Recipe by: Recipe from Virginia Willis

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