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Welcome to Buttermilk Press!

Whether you’re looking for recipes, cooking tips, a food blog, or simply what to cook for supper (or dinner, lunch, or breakfast!)- you’re in the right place.  Buttermilk Press is a celebration of our favorite things: Food, coffee, chocolate, southern recipes, cookbooks, kitchen gadgets, and the Food Network.  On our food blog, Get Cooking, you’ll find my favorite recipes, cooking tips and advice, and cookbook recommendations.  My own personal cookbook collection numbers in the hundreds – they’re a bit of an obsession with me, so I’m the perfect person to tell you which ones are a cut above the rest.

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Buttermilk Biscuits

4 cups All-Purpose flour
2 Tbs. baking powder
1 tsp. salt
1 Tbs. sugar plus 1/4 tsp.
Two-thirds cup margarine (softened)
1-1/2 cup buttermilk
1/4 cup margarine (melted)

Combine dry ingredients. Cut in (with a pastry blender or two knives, working in a criss-cross manner) two-thirds cup softened margarine until mixture resembles coarse meal. Add the buttermilk, stir until moistened.
Turn dough onto a lightly floured surface; knead lightly about 5 times. (Don't overhandle the dough - overhandling is as disasterous as unhandling!) Roll dough to 3/4" and cut with a biscuit cutter.
Place biscuits on a lightly greased baking sheet. Brush tops with melted margarine (this will give them a golden brown appearance when cooked).
Bake at 450 degrees for 15 minutes.
Yield: 15 biscuits (if biscuit cutter is 2-3/4")

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