Copyright 2002 Blacks Culinary

Preheat oven to 400* In a tall glass add your buttermilk, milk, cubed butter and/or shortening. Place into the fridge till rady to use. Into a large bowl, sift together the dry ingredients or combine with a whisk (a fork will do). Work in chilled cubed butter with a pastry cutter, a spoon or your (gloved) fingers till the dough resembles a rough meal. Add the wet ingredients and fold with a spatula. Using gloved hands combine lightly. You only want to produce a small amount of gluten. Roll out the dough to ¼ - ½ biscuits and cut to the size and shape of your liking. Prepare the egg wash by placing the egg white and 1 tsp of water into a small bowl. Whisk with a fork until it is frothy. Lightly brush the tops of the biscuits. No puddles. Bake at 400 for 22 to 24 minutes or till golden brown. ** Making All Purpose Flour into Self-Rising Flour: The rule to remember is One+One Half+ One and One Half. Self-Rising Flour: One Cup AP Flour, ½ tsp Salt, 1 ½ tsp Baking Powder Serving Tips: This is the PERFECT recipe to use with my Biscuits and Gravy recipe. This is also the biscuit I serve with Fried Chicken. Brush liberally with real butter for best results. (Try using different artisanal flours for differing results. I have found certain flours such as Red Mill make a completely different biscuit that is actually better for certain uses)