Carolina Buttermilk Biscuits (And/Or Southern Shortcake)

From: annroberts54

On May 4, 2008

Very nice quality shortcake. I did use whole wheat pastry flour and only 4 Tablespoons of butter as that is what I had. They still came out lovely although next time if I am making them strictly for shortcakes, I will add more sugar to the dough, maybe 2 T?

From: carole in orlando

On Feb 13, 2008

Just what I wanted, a light, slightly sweet shortcake. I followed the recipe, using cold butter and 3/4 cup buttermilk. I threw the dry ingredients in the food processor, put in the butter and when it became coarse meal I put in the buttermilk and then baked it in a pie pan for 20 minutes at 400 degrees. Yum-m-m it was so good with strawberries. Thanks, Carole in Orlando

From: Marie

On May 9, 2006

These baked up beautifully and were delicious as well. Added the extra sugar because I made strawberry shortcake with them. Loved it. I also froze the leftover biscuits for future use so we can enjoy them a second time. Thanks for sharing your super recipe.

From: Baby Kato

On Jan 16, 2007

Thanks so much for sharing your great biscuit recipe NcMS. The biscuits were easy to make and I had them on the table in 20 minutes. These big, thick biscuits were crisp and tender, with great texture and flavour. I will be making these wonderful biscuits often.