Mom's Butter Milk Biscuits
In Memory of my Mother Margaret Jane McGuigan
2 Cups All Purpose Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Butter Chilled
3/4 Cup Buttermilk
Combine sifted flour, baking powder, soda and salt. Using a pastry blender or 2 sharp knives, cut in butter until mixture has consistency of coarse cornmeal.
Pour buttermilk into mixture (all at once) stirring lightly with a large fork until it forms a soft dough.
Turn dough onto floured board and knead lightly 6 to 10 times. Roll dough out to 1/2 to 3/4 inch thickness. Cut with floured 2 inch cookie cutter.
Arrange rounds of dough close together on ungreased baking sheet for biscuits with soft sides.
Place one inch apart for biscuits with crusty sides.
Bake in preheated oven at 450 F for 10 - 12 minutes or until golden brown.
Serve at once.
Yield: 1 1/2 dozen
Submitted by: Marjorie McGuigan