Parslied Buttermilk Biscuits

* Exported from MasterCook *

PARSLIED BUTTERMILK BISCUITS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c Flour -- divided
5 ts Baking powder
1 1/2 ts Salt
4 c Shortening
4 tb Parsley, fresh -- chopped
4 c Buttermilk

Preheat oven to 500F. Lightly grease a large cookie
sheet. Sift 1 1/2 cups of the flour and the salt into
a large bowl, setting remain- ing flour aside in a
small bowl. Cut the shortening into the flour mixture
with a pastry blender or a fork until the mixture
resembles coarse meal; stir in the chopped parsley.
Pour in the buttermilk all at once and stir with a
fork until the mixture just holds together. Do not
overwork; the dough should be wet and a little lumpy.
Flour hands with reserved flour and pull of a 1/4 cup
piece of wet dough. Toss the dough lightly in the bowl
of flour to coat; roll gently into a smooth ball
between palms of hands. The inside of the biscuit will
still be very wwet; place biscuit carefully on the
prepared cookie sheet. Repeat the procedure with the
remaining dough, flouring the hands as necessary and
placing the formed biscuits on the cookie sheet so
they just touch.. Pat each biscuit gently to flatten
slightly. Bake for 8 to 10 minutes until golden brown.
Makes about 8 biscuits. Nutrition Information per
biscuit:
202 ea 02 Calories; 4 g Protein; 30 g
Carbohydrates;
7 ts ; 690 mg Sodium; 1 mg Cholesterol

-- REDBOOK magazine;
Nov 1990
per Fred Peters



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