Type what you have

Ingredients

• ✓ buttermilk
• rolled oat
• molasses
• whole wheat flour
• all-purpose flour
• salt
• baking soda
• cream of tartar

Instructions

1. 1 Mix rolled oats, buttermilk, and molasses in a large bowl until thoroughly combined.
2. 2 Whisk together whole wheat flour, all-purpose flour, salt, baking soda, and cream of tartar until combined; pour flour mixture into buttermilk mixture and stir just until moistened.
3. 3 Turn dough out onto a lightly-floured work surface and knead 3 or 4 times until dough holds its shape.
4. 4 Cut dough in half; pat each half into a 6-inch round loaf.
5. 5 Use a sharp knife to deeply score each loaf in quarters, cutting 1-inch deep.
6. 6 Wrap each loaf in plastic wrap and allow to stand at least 12 hours at room temperature to ferment. (Loaves can be refrigerated up to 2 more days after this, if desired.)
7. 7 Preheat oven to 400 degrees F (200 degrees C).
8. 8 Place loaves on an ungreased baking sheet.
9. 9 Bake loaves for 15 minutes and reduce heat to 350 degrees F (175 degrees C). Continue to bake until loaves are browned and make a hollow sound when tapped on the bottom, about 20 more minutes.
10. 10 Allow breads to cool for 10 minutes before slicing. To serve, slice loaves 3/4-inch thick all across the loaf, then cut slices in half.

By Dana Kee

Ingredients

• ✓ buttermilk
• all-purpose flour
• baking soda
• white sugar
• raisin
• egg
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a cast iron skillet.
2. 2 In a medium bowl, mix together the flour, baking soda and sugar. Toss the raisins with the flour mixture until coated. Make a well in the center and add the egg, buttermilk, and melted margarine. Stir until all of the dry ingredients are absorbed. Turn the dough out onto a floured surface and knead for a few quick turns just to even out the dough. Handle the dough as little as possible. Pat into a flat circle, and place into the prepared pan.
3. 3 Bake the bread for 40 to 45 minutes in the preheated oven, or until the edges are golden.

By Nancy

Ingredients

• ✓ buttermilk
• potato
• all-purpose flour
• water
• salt
• mozzarella cheese
• butter

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Combine flour, buttermilk, water, and 1 teaspoon salt in a bowl. Whisk with a fork; when the dough thickens, start kneading by hand. Knead for at least 10 minutes, applying all of your strength so you will have to put less effort into rolling. Cover dough and let rest at least 30 minutes.
3. 3 Peel and mash the boiled potatoes in a bowl. Add mozzarella cheese and combine well. Add salt to taste if the mixture is too bland. Divide filling into 12 balls; place on a plate or baking sheet and cover.
4. 4 Divide dough into 12 balls; these will be smaller than the filling balls. Place on a plate or baking sheet and cover.
5. 5 Stretch 1 piece of dough into a small, flat circle. Place a filling ball in the center; pull up the edges of the dough and secure to have a ball encased in dough. Repeat with remaining dough and filling.
6. 6 Heat a heavy-bottomed frying pan over medium heat; use no oil or grease. Place melted butter in a bowl nearby. Sprinkle a work surface with a generous amount of flour. Carefully and gently start to roll out a ball; the dough will be hard to work at first. Be careful not to press too hard with the rolling pin to avoid rips; roll into a circle about 1/4-inch thick.
7. 7 Place hychin into the hot pan. Fry until golden-brown spots appear, about 2 minutes. Pierce with a knife to deflate, if necessary. Turn over and cook on the other side, about 2 minutes more. Brush generously with butter and transfer to a plate. Repeat with remaining balls and stack cooked hychin on the plate.
8. 8 Cut the whole hychin stack into 8 slices like a pie.

By Allrecipes Member

Ingredients

• ✓ buttermilk
• butter
• raisin
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
2. 2 Spoon 1 tablespoon buttermilk into a small bowl; pour remaining buttermilk into a medium bowl.
3. 3 Stir 1 tablespoon melted butter into buttermilk in the small bowl until combined. Stir golden raisins into buttermilk in the medium bowl. Let both bowls sit until needed.
4. 4 Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and pour in remaining melted butter; stir until mixture resembles coarse crumbs. Add egg and mix until thoroughly combined.
5. 5 Add buttermilk-raisin mixture to flour mixture; shape into a ball. Transfer dough to the prepared pie dish and lightly pat around the edges so the top is slightly domed. Slice the top in a 1/4-inch deep crisscross with a sharp knife. Brush buttermilk-butter mixture over loaf until thoroughly coated, getting mixture into all crevices.
6. 6 Bake in the preheated oven until loaf is golden brown and a toothpick inserted into the center comes out clean, 55 minutes to 1 hour.

By Katie O'

Ingredients

• ✓ buttermilk
• bread flour
• salt
• baking powder
• butter
• confectioners' sugar
• onion
• cheddar cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 In a large mixing bowl, whisk together bread flour, salt, and baking powder until thoroughly combined. Beat in the butter, buttermilk, and confectioners' sugar to make a dough; gently mix in the onion and Cheddar cheese. Divide dough in half, and shape each half into a ball. Place the loaves onto the prepared baking sheet, and gently flatten to about 2 inches thick. Dust each loaf with flour.
3. 3 Bake on a preheated oven until browned, about 30 minutes. Cool on racks for a few minutes; serve warm.

By Keri

Ingredients

• ✓ buttermilk
• egg
• butter
• all-purpose flour
• salt
• white sugar
• baking soda
• cardamom
• vegetable shortening

Instructions

1. 1 Preheat an electric aebleskiver pan, according to the manufacturer's directions.
2. 2 Beat together eggs, buttermilk, and butter in a mixing bowl until smooth. Gradually whisk flour, salt, sugar, baking soda, and cardamom into egg mixture until evenly blended and smooth.
3. 3 Spoon 1 tablespoon of shortening into each cup of the preheated aebleskive pan, and allow oil to heat. Pour batter into each cup until 3/4 full. Allow batter to cook in the bottom of the cup, 3 to 4 minutes or until golden brown. Then use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until batter is fully cooked into a golden brown ball. Drain on paper towels.

By Luanne

Ingredients

• ✓ buttermilk
• white sugar
• all-purpose flour
• baking powder
• baking soda
• salt
• raisin
• caraway seed
• egg
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cast iron skillet or a 9-inch round baking or cake pan.
2. 2 Combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds in a large bowl.
3. 3 Blend eggs, buttermilk and sour cream together in a small bowl; stir into flour mixture until flour is just moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x¾ inch deep slit in the top of the bread. Dust with reserved flour.
4. 4 Bake in the preheated oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

By Penguin Lady

Ingredients

• ✓ buttermilk
• garlic potato flakes
• parmesan cheese
• chicken

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet or a 9x13-inch baking pan, or line with aluminum foil.
2. 2 Pour buttermilk into a shallow bowl. Combine potato flakes and Parmesan cheese in a large resealable plastic bag; shake until well mixed. Dip 1 piece of chicken in the buttermilk, then place in the plastic bag. Seal the bag and shake until chicken is coated in the potato flake mixture. Place chicken on the prepared baking sheet. Repeat with remaining chicken.
3. 3 Bake in the preheated oven until chicken is tender and golden brown, 45 to 60 minutes.

By ckh

Ingredients

• ✓ buttermilk
• milk
• canola oil

Instructions

1. 1 Pour milk into a large pot and bring to a boil over medium heat; watch carefully to prevent milk from boiling over. When milk begins to boil, pour buttermilk into the pot in a steady stream, stirring constantly. The milk will separate into curds and water.
2. 2 Line a colander with cheesecloth. Pour milk mixture through the cheesecloth, reserving some of the strained liquid. Let milk mixture sit in the colander until curds are settled and dripping stops, about 2 hours.
3. 3 Transfer strained curds to a food processor. Process until smooth and mixture can be formed into a ball. Add some of the reserved liquid and process again if mixture is too dry. The consistency should resemble firm ricotta cheese.
4. 4 Turn cheese out onto a clean surface and knead until smooth. Form into a ball and wrap in plastic. Refrigerate until needed.
5. 5 To cook paneer, heat oil in a large, heavy skillet over medium-high heat. Cut paneer into bite-sized pieces. Fry in hot oil until very pale golden brown, about 1 minute. Drain on a paper towel-lined plate.

By AMIBOULD

Ingredients

• ✓ buttermilk
• bread flour
• salt
• white sugar
• cheddar cheese
• yeast

Instructions

1. 1 Place ingredients in bread machine pan in the order suggested by the manufacturer. Select White Bread setting. Start.
2. 2 To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.

By Alicia

Ingredients

• ✓ buttermilk
• chicken breast
• taco seasoning mix
• olive oil
• all-purpose flour

Instructions

1. 1 Combine chicken, buttermilk, and 1 packet taco seasoning in a resealable plastic bag. Seal and shake, then let marinate in the refrigerator for 8 hours to overnight.
2. 2 Heat oil in a large skillet over medium-low heat.
3. 3 Mix together flour and remaining packet taco seasoning in a shallow dish or plate. Remove chicken from marinade; discard marinade. Dredge chicken in flour mixture.
4. 4 Fry chicken in hot oil on both sides until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Barbara Edwards

Ingredients

• ✓ buttermilk
• red potato
• butter
• chive
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain water from pot and mash potatoes with a potato masher or potato ricer.
2. 2 Heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. Stir buttermilk mixture and chives into potatoes until smooth; season with salt.

By Barbara

Ingredients

• ✓ buttermilk
• vegetable oil
• all-purpose flour
• salt
• black pepper
• scallop

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 400 degrees F (200 degrees C).
2. 2 Pour buttermilk into a bowl. Combine flour, salt, and pepper in a second bowl. Dip 4 or 5 scallops in buttermilk, then roll in flour mixture until thickly coated.
3. 3 Cook coated scallops in hot oil until golden and crispy, 3 to 4 minutes. Drain on a paper towel-lined plate. Repeat coating and frying remaining scallops.

By MBeau

Ingredients

• ✓ buttermilk
• self-rising flour
• baking soda
• shortening

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Sift flour and baking soda together in a large bowl. Cut in shortening with 2 knives or pastry blender until mixture resembles coarse crumbs, making a well in the center. Pour buttermilk into well; stir until a soft ball forms. Turn dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out into a 1/2-inch thick rectangle.
3. 3 Cut out 12 biscuits with a biscuit cutter; transfer to a baking sheet.
4. 4 Bake in the preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Cool biscuits completely on a wire rack, about 30 minutes.

By Carol Reese Hardbarger

Ingredients

• ✓ buttermilk
• self-rising flour
• white sugar
• shortening

Instructions

1. 1 Sift together flour and sugar in a large bowl. Cut in shortening until mixture resembles a fine crumb or cornmeal texture. Stir in buttermilk with a fork until a soft dough forms.
2. 2 Turn dough out onto a floured surface, pulling off any pieces sticking inside the bowl. Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate for 8 hours to overnight.
3. 3 Preheat the oven to 425 degrees F (220 degrees C).
4. 4 Working on a floured surface, roll or pat dough out to 1-inch thickness. Cut into rounds with a 2-inch biscuit cutter or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet and allow to rest a few minutes.
5. 5 Bake in the preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.

By LAGIRL

Ingredients

• ✓ buttermilk
• water
• margarine
• white sugar
• baking soda
• active dry yeast
• salt
• bread flour

Instructions

1. 1 Proof yeast in warm water.
2. 2 Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
3. 3 Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
4. 4 Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.
5. 5 Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.

By Esther Kenagy

Ingredients

• ✓ buttermilk
• sour cream
• mayonnaise
• parmesan cheese
• white vinegar
• garlic salt
• parsley
• black pepper

Instructions

1. 1 Whisk buttermilk, sour cream, mayonnaise, Parmesan cheese, vinegar, garlic salt, parsley, and pepper together in a bowl until combined; some chunks are expected.
2. 2 Transfer to a large mason jar and chill until flavors are blended, at least 3 hours.

By OhioLadybug

Ingredients

• ✓ buttermilk
• cornmeal
• all-purpose flour
• sugar
• vegetable oil
• salt
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
2. 2 Mix cornmeal, buttermilk, flour, sugar, vegetable oil, salt, and baking soda in a bowl until thoroughly combined. Pour batter into prepared loaf pan.
3. 3 Bake in the preheated oven until top is golden brown and a toothpick inserted into the center of the loaf comes out clean or with moist crumbs, about 1 hour.

By Lori

Ingredients

• ✓ buttermilk
• cornmeal
• egg
• vegetable oil
• salt
• baking powder
• baking soda

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Oil an 8-inch cast iron skillet. Heat in the preheated oven for 3 to 4 minutes.
3. 3 Whisk cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda together in a mixing bowl. Pour batter into the hot skillet.
4. 4 Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer cornbread to a serving plate.

By MarkWayne

Ingredients

• ✓ buttermilk
• cilantro
• lime
• garlic
• chipotle chili powder
• coriander
• cumin
• chicken breast

Instructions

1. 1 Whisk buttermilk, cilantro, lime, garlic, chili powder, coriander, and cumin together in a bowl until smooth. Pour into a 1-gallon-sized resealable bag. Add chicken, close bag, and toss to coat. Refrigerate for 4 hours.
2. 2 Prepare an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from the marinade and discard any extra marinade. Grill chicken for 16 minutes, flipping at the halfway mark.

By Soup Loving Nicole

Ingredients

• ✓ buttermilk
• all-purpose flour
• baking powder
• white sugar
• salt
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Combine flour, baking powder, sugar, and salt together in a bowl. Cut butter into flour mixture using a fork, your hands, or a pastry blender until mixture resembles coarse crumbs. Mix buttermilk into flour mixture until dough starts to stick together.
3. 3 Turn dough onto a floured work surface and shape into a 1/2-inch thick circle. Cut dough into 4 wedges and then into 8 wedges using a sharp knife. Arrange wedges on the prepared baking sheet.
4. 4 Bake in the preheated oven until biscones are lightly browned, about 20 minutes.

By Hazel1014

Ingredients

• ✓ buttermilk
• flour
• baking powder
• sugar
• salt
• butter

Instructions

1. 1 Preheat an air fryer to 390 degrees F (195 degrees C).
2. 2 Sift flour, baking powder, sugar, and salt into a bowl. Cut butter into flour mixture, using a pastry cutter. Add buttermilk until just combined.
3. 3 Flour a work surface and, using your hands, bring dough together and fold 5 to 6 times, ending with a 1-inch thick rectangle.
4. 4 Cut biscuits with a 2 1/2-inch biscuit cutter. Bring leftover dough together to be able to cut more biscuits.
5. 5 Place biscuits into the air fryer basket and air-fry until golden brown, 8 to 10 minutes.

By Allrecipes Member

Ingredients

• ✓ buttermilk
• ✓ buttermilk
• wheat flour
• baking powder
• white sugar
• baking soda
• salt
• butter

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk flour, baking powder, sugar, baking soda, and salt together in a large bowl. Cut butter in with a pastry blender or 2 knives until it resembles bread crumbs. Gently stir in 1 1/2 cups buttermilk.
3. 3 Put biscuit dough onto a floured surface and sprinkle a bit of extra flour on top. Cut out 16 biscuits with a biscuit or cookie cutter and place on the prepared baking sheet. Brush tops with remaining buttermilk.
4. 4 Bake in the preheated oven until golden brown on top, about 10 minutes.

By Brendan Biernacki

Ingredients

• ✓ buttermilk
• all-purpose flour
• baking powder
• salt
• baking soda
• spread

Instructions

1. 1 Preheat oven to 450 degrees F.
2. 2 Combine flour, baking powder, salt, and baking soda in a large bowl. Cut in Country Crock® Spread with pastry blender or two knives, until mixture is the size of coarse crumbs. Gradually drizzle in buttermilk, then stir until just moistened. Gently press into an 8-inch round on lightly floured board.
3. 3 Cut out 6 biscuits using a 3-inch biscuit cutter. Arrange biscuits on ungreased baking sheet.
4. 4 Bake 10 minutes or until lightly golden.

By Country Crock

Ingredients

• ✓ buttermilk
• olive brine
• turkey breast
• rosemary
• thyme

Instructions

1. 1 Whisk together olive brine and buttermilk. Put the turkey breast into a resealable plastic bag and pour brine-buttermilk mixture into the bag. Add rosemary and thyme sprigs. Seal bag and refrigerate for 8 hours.
2. 2 Take the bag out of the fridge and allow to rest until the breast reaches room temperature.
3. 3 Preheat an air fryer to 350 degrees F (175 degrees C).
4. 4 Cook the breast in the air fryer for 15 minutes. Flip over the breast and cook for 5 minutes until turkey breast is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). If internal temperature is lower, keep cooking at 5 minute intervals until the correct temperature is reached.

By Buckwheat Queen

Ingredients

• ✓ buttermilk
• chicken thigh
• dill pickle juice
• vegetable oil
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Place chicken thighs in a resealable plastic bag; cover with pickle juice. Seal and refrigerate for 3 hours.
2. 2 Drain pickle juice from thighs. Cover chicken; refrigerate until ready to fry or up to 1 day.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Set a wire rack over a baking sheet.
4. 4 Heat 2 inches oil in a Dutch oven over medium-high heat to 350 degrees F (175 degrees C).
5. 5 Pour buttermilk into a bowl. Combine flour, salt, and pepper in another bowl. Dredge chicken in buttermilk, then toss in flour. Return to buttermilk and toss in flour a second time. Place chicken on the wire rack.
6. 6 Fill Dutch oven with as many thighs as possible without crowding. Cook in the preheated oil until golden brown, 5 to 7 minutes per side. Transfer thighs to a nonstick baking sheet and repeat until all pieces are fried.
7. 7 Bake in the preheated oven until no longer pink in the center and the juices run clear, 5 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Cally

Ingredients

• ✓ buttermilk
• potato
• butter
• parmesan cheese
• heavy cream
• flat leaf parsley
• salt

Instructions

1. 1 Slice all potatoes in half, place in a large pan, and cover with cool water.
2. 2 Bring to a boil for 25 to 35 minutes or until potatoes are tender enough to mash.
3. 3 Drain water and add remaining ingredients. The parsley cooks slightly with the heat of the potatoes.
4. 4 Mash by hand or with a hand mixer; season to taste with salt.

By Idaho Potatoes

Ingredients

• ✓ buttermilk
• chicken breast
• buffalo sauce
• garlic powder
• all-purpose flour
• poultry seasoning
• black pepper
• olive oil

Instructions

1. 1 Slice each chicken breast horizontally into 2 thin fillets. Place chicken in a resealable zip-top bag with buttermilk, Buffalo sauce, and garlic powder. Seal the bag and shake to blend ingredients and evenly coat the chicken. Refrigerate for at least 2 hours or overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine flour, poultry seasoning, and pepper in a shallow dish or pie plate. Blend with a fork or whisk.
4. 4 Remove chicken from the marinade and shake off excess. Dip chicken in the breading mixture until well and evenly coated on both sides. Discard the remaining marinade.
5. 5 Add enough oil to a large skillet so that it thickly coats the bottom; heat over medium-high heat until sizzling but not smoking. Place 2 chicken fillets in the skillet so they fit comfortably; do not overcrowd. Fry until crispy and golden brown, 2 to 3 minutes per side. Drain chicken on paper towels and repeat, adding more oil as necessary, to fry remaining chicken. Transfer chicken to a baking sheet.
6. 6 Finish chicken breasts in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Rebekah Rose Hills

Ingredients

• ✓ buttermilk
• sour cream
• mayonnaise
• black pepper
• chive
• dill
• parsley
• garlic powder
• onion powder
• salt

Instructions

1. 1 Whisk together buttermilk, sour cream, mayonnaise, peppercorns, chives, dill, parsley, garlic powder, onion powder, and salt in a large bowl. Cover and refrigerate until flavors combine, 3 hours to overnight.

By Alley

Ingredients

• ✓ buttermilk
• self-rising flour
• white sugar
• salt
• shortening
• heavy cream
• butter

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Lightly grease one baking sheet.
2. 2 In a large bowl, mix together flour, sugar and salt. Cut in shortening until mixture resembles coarse meal. Stir in cream and buttermilk until dough resembles cottage cheese.
3. 3 Generously sprinkle a smooth surface with flour. Spoon out batter into four lumps spaced well apart on the floured surface. Flour the top of the dough and your hands. Turn dough balls in the flour, shake off excess flour and place on prepared pan.
4. 4 Bake in preheated oven for 20 to 25 minutes, or until lightly browned. Remove from oven, brush with melted butter and serve.

By Amy