Buttermilk Biscuits

Our family loved these and they were pretty easy to make!  I don't make biscuits very often, but I think I might start to, because I forgot how good they are.  I also loved these cheese biscuits I made about a year ago.  I feel so accomplished when I'm able to make something like this.  ;)  We had these with some delicious creamy chicken soup, and we slathered the biscuits with butter and my plum and fig jam.  I used one cup of whole wheat pastry flour in the biscuits and they still turned out absolutely perfect.  Thanks to Joy the Baker for the recipe! 

Buttermilk Biscuits
from Joy the Baker
Makes 10-12 Biscuits
3 cups all-purpose flour (can use one cup whole wheat pastry)
2 Tablespoons sugar
4 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
3/4 teaspoon salt
1/2 cup shortening, cold and cut into cubes (I used organic-no trans fats)
1/4 cup butter, cold and cut into cubes
1 egg, beaten
3/4 cup buttermilk, cold

1.  Preheat oven to 425 degrees.  In a mixing bowl, sift together flour, sugar, baking powder, cream of tartar and salt. Cut in shortening and butter with a pastry cutter until mixture resembles coarse meal. In another bowl, combine egg and milk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough.

2.  Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares. Reshape and roll dough to create more biscuits with excess scraps. Place on an ungreased baking sheet and bake for 12-15 minutes. Serve immediately.

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