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Finger Biscuits

Last year a gracious southern woman taught me how to make these delicious buttermilk biscuits. I've been making them for my husband and children ever since and they love them! Although it's a simple recipe the secret to these flaky biscuits is all in the folding technique and of course the use of your fingers.

4 cups white whole wheat flour
2 tablespoons sugar
4 teaspoons baking powder
2 teaspoons salt
½ teaspoon baking soda
1 cup shortening or lard
1½ cups buttermilk

Here we go!

Mix all your dry ingredients together.

Add your shortening or lard.

Using your fingers, break the shortening up into the dry ingredients until well mixed.

Add the buttermilk and mix together...with your fingers of course!

Your dough will be very moist and sticky at this point.

Turn out onto floured surface and press until ¾" to 1" thick.

Sprinkle with more flour.

Now fold your dough in half and press until ¾" to 1" thick.
Repeat sprinkling with flour, folding and pressing several times.

The edges of your dough will actually look layered.
Now it's ready to cut into biscuits.

You can see the layers in this biscuit.
Once baked up it will have a beautiful crack around the edge of the biscuit and will pull apart into moist layers.

A tray full ready to bake @ 450° for 10-12 minutes.

Eat with chicken and gravy...

or serve with fresh butter and tea.