• 6 cups flour
  • cup sugar
  • 2 tablespoons cream of tartar
  • 1 tablespoon baking soda
  • 1-½ teaspoon salt
  • 1 cup shortening or butter-flavored shortening
  • 2-¼ cups buttermilk
  • ¼ lb. (1 cup) shredded jalapeno jack cheese
  • 4 ounces coarsly chopped walnuts
  • maple syrup
  • ½ cup grated parmesan cheese
  • ½ teaspoon black pepper


Mix first five ingredients in a large bowl. Cut in shortening to make a coarse crumbly mixture, then quickly stir in buttermilk until dough just leaves the sides of the bowl. Turn onto lightly floured surface.

Knead briefly (6-8 strokes), then roll out to 3/4" thick and cut biscuits with 3" floured cutter. Place 1" apart on ungreased cookie sheets, and bake at 425°F for 12-15 minutes until golden. Makes about 18 biscuits.

Options: knead in one of the following: (1) Jalapeno jack cheese, (2) chopped walnuts (glazed with maple syrup), or (3) parmesan cheese and black pepper.

Baked Goods
MacGourmet downloadButtermilk Biscuits. To import, drag image to your MacGourmet recipe box.