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2 Tasse | flour Self-rising |
2 Esslöffel | sugar granulated |
1/2 Tasse | Cold; unsalted butter, cut into pieces |
3/4 Tasse | Cold buttermilk |
Heat an oven to 400°F. Combine the flour with the sugar and butter in a mixing bowl. Cut in the butter by hand or by machine until the mixture is evenly crumbly.
Add the buttermilk and stir only until well moistened. Turn out onto a work surface lightly sprinkled with flour and gather mixture into a dough. Flatten to make a circle 3/4 inch thick.
Use a biscuit cutter dipped in flour to cut six 3 inch rounds from the dough circle. (This should use all the dough.) With a spatula, transfer the rounds to an ungreased cookie sheet. Bake until lightly golden, 15 to 17 minutes. Transfer biscuits to a rack. Eat while still warm, if practical.
1/2 teaspoons baking powder and 1/2 teaspoon salt.
Published in Chicago Tribune Magazine 5/3/98
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