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| 2 1/2 Tasse | flour |
| 1 Esslöffel | baking powder |
| 1/2 Teelöffel | salt |
| 1 Esslöffel | Coarse black pepper |
| 1/2 Teelöffel | Baking soda |
| 3/4 Tasse | shortening |
| 1 Tasse | Buttermilk (1 tb lemon/milk) |
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Suggestions: substitute 1 tbsp chopped fresh sage (1 tsp dry) for the pepper, or use 1/4 cup grated cheese. These freeze well. Reheat and serve warm.
Preheat oven to 450F. Stir together 2 cups of flour with baking powder, salt, pepper, and baking soda into a bowl. Cut in the shorting with a pastry blender or fork. Add the buttermilk (or milk soured with lemon juice) to make a soft dough, mixing just until the dough holds together.
Flour your hands. Pull off a piece of dough the size of a biscuit and dip the wet edge into the extra flour. Then roll or pat into a biscuit. Place, slightly touching, on a lightly greased baking sheet. Bake until golden brown about 8 minutes.
Rodier 6/93
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