My friend Lucia introduced me to these wonderful biscuits from The Bed & Breakfast Cookbook,
written by her sister, Martha Murphy. I've adapted the recipe to make
with buttermilk powder, where the original calls for one cup of
buttermilk. Makes 12 biscuits.
2 cups flour
3 tsp baking powder
1 packet buttermilk powder
1/2 tsp salt
4 Tbsp shortening
1/2 tsp baking soda
1 cup water
Preheat oven to 450°F.
Sift together flour, baking powder, buttermilk powder and salt. Cut in the shortening until it resembles a coarse meal. Mix baking soda and water. Add slowly to the flour mixture and mix to a soft dough. (At this point the dough may be stored in a covered dish in the refrigerator for several days.) When ready to use, roll out on a lightly floured board to 1/2-inch to 3/4-inch thickness and cut with a biscuit cutter. Place on an ungreased cookie sheet or Silpat, and bake for 10-15 minutes. Serve hot.