If you’re not big on opening up a roll of those vacuum-sealed biscuits, I’ve got a few easy recipes that will help you on the big Turkey Day. If your dressing or stuffing is going to be corn-bread based, one great option that goes with the Southern flavor is Buttermilk Biscuits. Sift 2 cups of all-purpose flour, 4 teaspoons of baking powder, ½ teaspoon of baking soda, and ¼ salt into a medium bowl. Add ¼ cup of shortening to the mixture and mix with your hands until well blended. Add 1 cup of buttermilk and mix again until soft BUT be careful not to overmix.
Turn the dough out onto a lightly floured surface and shape with your hands until smooth. Flatten the dough into a rough rectangle with a ½ thickness. Cut out rounds with a floured 2 inch cutter or a nice juice glass. Place the biscuits on a baking sheet, and then ball up the scraps and repeat the process.
Bake the biscuits in a 475* oven for 12 minutes, or until they are lightly browned on top. These biscuits make a great vehicle for leftover mashed potatoes and gravy the day after Thanksgiving!