From: Homebaking.org
Makes 8 biscuits
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup butter, cold
¾ cup buttermilk
1 tablespoon butter, melted
Heat oven to 450°F. Combine flour, baking powder, baking soda and salt in a large bowl; Cut in butter until crumbly. Stir in buttermilk just until moistened.
Turn dough onto lightly floured surface; knead about 10 times or until smooth.
Roll out dough to ¾-inch thickness. Cut with 2 ½ inch biscuit cutter. Place 1 inch apart onto ungreased baking sheet.
Brush biscuits with 1 tablespoon melted butter. Bake for 10 to 14 minutes or until lightly browned.
From: Texas Cooking.com
2 C Corn meal
1-½ t Baking powder
½ t Baking soda
1 t Salt
1 Egg, lightly beaten
1-½ C Buttermilk
2 T Melted shortening or vegetable oil
1 T Bacon drippings, for pan (optional)
Cornbread is best baked in a cast-iron skillet but, if you don't have one, a square Pyrex dish will do just fine.
Preheat oven to 450°F.
Stir together the dry ingredients and set aside. In a medium bowl, combine the beaten egg, buttermilk and oil. Combine the cornmeal mixture with the buttermilk mixture, stirring just enough to moisten.
Pour into a very hot, well-greased 9- or 10-inch skillet or pan, muffin tins or corn stick molds. Bake about 12 to 15 minutes for muffins or corn sticks, and 18 to 20 minutes for pan or skillet. Cornbread will begin to pull away from sides of pan. Makes about a dozen muffins, corn sticks or pieces. Enjoy hot with lots of butter.