Issue link: https://www.e-digitaleditions.com/i/809070
70 | SignatureMT FLAKY BUTTERMILK BISCUITS • 4 Cups Flour, plus extra for dusting counter • 2 Tablespoons Sugar • 2 Tablespoons Baking Power • 2 teaspoons Salt • 1 Cup Cold Buer • Shortening or Oil for Cooking DIRECTIONS 1. Measure the flour into a large mixing bowl. Mix in the sugar, baking powder and salt. 2. Using pastry blender, cut buer into flour mixture until the buer is about pea size. 3. Add the buermilk, stir until just combined. 4. Turn onto a lightly floured surface and, using floured fingers, pat to approximately ½" to ¾" thick. Cut out biscuits using a biscuit cuer or a drinking glass. 5. Place each biscuit into the greased 12 inch Dutch oven. Using a fork, immediately turn to coat both sides with shortening. 6. Place the Dutch oven on top of coals, place more coals on the top. Bake until tops of biscuits are golden brown, about 12-18 minutes. 7. Remove from oven. Brush tops with additional melted buer and you can add some honey for a lile sweetness. Serve while hot! COWBOY COFFEE 1. For every cup of coffee you want (about 8 ounces), use 2 tablespoons of coarsely ground coffee. 2. Add as many cups of water to the pot as wanted and heat to a boil. is can be done by puing the pot directly in the fire. Once boiled, take off of the fire and let the water sele for 30 seconds before adding coffee. 3. Spoon the grinds directly into the water, bring coffee back to a boil. Take off the fire and let sit for 5 minutes. 4. Aer 5 minutes of brewing, pour a cup of cold water directly over the top of the coffee to sele the grounds, pour into a coffee cup and enjoy!