Quick Buttermilk Biscuits
You can never have too many side dish recipes, so give Quick Buttermilk Biscuits This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes approximately 22 minutes. Head to the store and pick up buttermilk, shortening, self-rising soft-wheat flour, and a few other things to make it today.
Instructions
Cut shortening into flour with a pastry blender until crumbly.
Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface, and knead lightly 4 to 5 times. Pat or roll dough to 3/4-inch thickness, cut with a 1 1/2-inch round cutter, and place on 2 lightly greased baking sheets.
Bake at 425 for 12 to 14 minutes or until lightly browned.
Place unbaked biscuits on pans in freezer for 30 minutes or until frozen.
Transfer frozen biscuits to zip-top plastic freezer bags, and freeze up to 3 months.
Bake frozen biscuits at 425 on lightly greased baking sheets 14 to 16 minutes or until lightly browned.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Gunderloch Estate Riesling Dry. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 15 dollars per bottle.
![Gunderloch Estate Riesling Dry]()
Gunderloch Estate Riesling Dry