Buttermilk Biscuits
Buttermilk Biscuits
Making homemade buttermilk biscuits is a rite of passage in the South, but folks all over enjoy their hearty deliciousness. These biscuits can be baked either close together for a softer crumb on the sides, or farther apart for more of a crust over the top and sides of the biscuits. The combination of butter and shortening will help give flavor while keeping the biscuits tender and flaky.
BEFORE YOU START: This recipe makes use of a 3-inch diameter biscuit cutter. However, cutting the biscuits out with a soup can (lid and bottom removed, washed and dried) or even a knife is possible if you do not own a cutter.
KEEP SCREEN ON
Preparation Method
- Preheat the oven to 375°F on Bake Mode with a rack set on position 3.
- Sift together dry ingredients.
- Cut the butter into eight pieces and add with the shortening to the dry ingredients.
- Rub the butter and shortening into the flour between your hands until it looks like coarse cornmeal.
- Add in the buttermilk and gently mix together with a spatula or your hands until it forms a dough.
- Turn it out onto a lightly flour-dusted counter and fold it a couple of times to smooth out the dough.
- Press down into a circle, ¾-inches thick. Cut out biscuits with a 3-inch cutter — gently press together the extra dough and cut out as many as you can. Try not to overwork the dough or the biscuits will become tough when baked.
- Place on parchment-lined baking pan and brush the tops with buttermilk.
- Bake until golden brown, about 24 minutes.