After you make the Red Velvet Cake, you’re going to have a lot of buttermilk left. Unless you like drinking buttermilk with cornbread, you’ll need something else to do with all that leftover buttermilk, like making biscuits.
Adapted from Cotton Country Cooking.
- 2 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1/4 tsp baking sode
- 1/3 cup shortening
- 3/4 cup buttermilk
Preheat oven to 450F (use convection if you have it)
Mix together dry ingredients, then cut in shortening with a pastry fork. Mix in buttermilk, and then knead about 10 times. Pat out into a rectangle about 1/2 inch (12mm) thick and cut into 12 squares. Bake 10 minutes or until golden brown.