Fluffy Overnight Biscuits

Makes 12 biscuits

Ingredients:

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening or lard
1 cup buttermilk, chilled

Directions:
Make sure all of your ingredients are really cold.

Preheat oven to 400 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick square. Use a knife and cut the dough into 12 squares. Place on the cookie sheet and put in the oven.

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

To make these overnight biscuits, combine the dry ingredients, butter, and shortening in a bowl and put in the refrigerator. In the morning add the buttermilk and finish making them.

Super Fluffy Buttermilk Pancakes

Makes about 40 pancakes.
Preparation time: 20 minutes
Cooking time: 30 minutes on a 6 pancake griddle.

Ingredients:
4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoon baking soda
2 teaspoon salt
1/2 cup white sugar
2 tablespoons butter, melted
3 cups buttermilk (or 3 cups milk soured with 2 TBSP white vinegar or lemon juice)
4 eggs
Additional milk -  to thin to desired consistency
cooking spray

Directions:
     If using milk and vinegar instead of buttermilk, combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

    Pre-heat griddle and spray with cooking spray.

    Combine flour, baking powder, baking soda, and salt in a medium mixing bowl. Melt butter and whisk sugar into it (this keeps the butter from hardening into clumps). Whisk the butter mixture and eggs into the buttermilk or soured milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone, May need additional milk to thin the batter. Don't get it too runny or else the pancakes will be flat.

    Pour 1/4 cupfuls of batter onto the griddle and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side.

Pie Crust

Makes 2 pie pans

2 1/4 C. Flour

1/4 t. Salt

1/4 t. Baking Powder

1 3/4 sticks chunked Butter

1/3 C. Cold Water

1 t. Vinegar

1.  Measure dry ingrediants into small bowl, place in freezer.

2.  Measure cold water and add vinegar, place in freezer.

3.  Set up a food processor.

4.  Place flour mixture in it.

5.  Pulse 3 times to combine.

6.  Add butter, pulse 5 time. Butter should be raisin size.

7.  Add liquids, pulse 5 times.

8.  Use your hands to knead dough into a ball (on counter).

9.  Divide dough in half and form a disk from each hhalf.

10. Wrap in plastic wrap and refridgerate for 15 min.

11. Flour a pastry board and rolling pin.

12. Roll dough out to 1/4" thick.

13. Roll dough loosely around rolling pin and unroll into pie plate.

14. Trim edge to 1/2" from the lip of the pie plate.

Pie Crust

Bernice Faber

2 cups flour

2/3 cup of oil
1/3 cup milk
1/2 tsp. salt
half and half

Stir it up like cake mix and roll it between two pieces of waxed paper.
NEVER put in refrigerator before rolling.
Pour a little half and half on top of crust.
You can re-roll and it will always be flaky.

Makes 2 8" crusts.