MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Buttermilk Biscuits #2
 Categories: Southern, Quickbreads, Biscuits
      Yield: 12 Servings
 
      2 c  All-purpose flour
    1/4 ts Baking soda
      1 tb Baking powder
      1 ts Salt
      6 tb Lard
    3/4 c  Buttermilk
 
  Sift the dry ingredients in a large bowl and cut in the lard with a
  pastry cutter or with two knives until a coarse meal texture is
  obtained. Add buttermilk and knead lightly but thoroughly. The
  dough should be soft but not sticky: if it is, add a little more
  flour. Knead for 1 minute; wrap in foil or wax paper and
  refrigerate for at least 20 minutes.
  
  Preheat the oven to 450°F. Roll out the dough 1/2" thick on a
  lightly floured surface and cut with a biscuit cutter. If you don't
  have one, a drinking glass of the desired diameter will work okay.
  Transfer biscuits to a dark baking sheet and bake until golden
  brown, 10 to 12 minutes.
  
  A variation that is very good for cocktail biscuits is to fold in
  1/2 ts dried rosemary, cut the biscuits small and serve with ham or
  smoked sausage.
  
  Recipe by Camille Glenn's Heritage of Southern Cooking

  Posted by: Boyd Zenner, rec.food.recipes
  
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