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1960 Original Kentucky Buttermilk Biscuit

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Ingredients

½ cup Land O Lakes cold butter or margarine

2¼ c Gold Medal self-rising soft wheat flour

1¼ c Borden buttermilk (or whole milk with a tablespoon of lemon juice added)

flour for dusting

melted butter for brushing baked biscuits

Instructions

Cut butter into ¼-inch-thick slices. Put butter slices on top of flour in a large bowl. Cut butter into flour with a long tined fork until crumbly. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a ¾-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over into itself, like you are folding a piece of paper into a letter, in three sections. Repeat entire process 2 more times, beginning with pressing into a ¾-inch-thick dough rectangle (about 9 x 5 inches).

Press or pat dough to ½-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased cookie sheet. Try to make sure they touch because this will help them rise higher.

Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

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