Buttermilk Dinner Biscuits (makes about 8 biscuits)
Adapted from Cooking the Jamestown Way
2 c all-purpose flour, plus more for dusting
1 tbs baking powder
1 tsp salt
1/4 tsp baking soda
5 tbs vegetable shortening, cut into small bits
3/4 c buttermilk
2 tbs butter, melted
- Preheat oven to 450º. Grease a baking sheet with cooking spray.
- Whisk together the flour, baking powder, salt, and baking soda in a large bowl. Cut in the shortening with a pastry blender until the mixture resembles a coarse meal. Fold in buttermilk until a soft dough forms. Turn the dough out onto a lightly floured surface. Pat the dough until it's about an inch thick. Use a 3-inch biscuit cutter to cut as many biscuits out of dough. Place cut biscuits on the prepared baking sheet. Re-pat scraps together and cut more biscuits. Brush the tops of the biscuits with the melted butter. Bake 10 minutes or until lightly golden brown on top.
- Brush baked biscuits with the remaining melted butter. Serve warm or room temperature with jam.