Recipe

Buttermilk Biscuits Recipe

Add Step-by-Step Photos	Oldgringo / All my dishes 1 year, 2 months ago The olde tyme country staple quick bread. The perfect companion to butter, preserves, molasses, honey or gravy. Prep:20m Cook:12m Servings:12	Oldgringo
	light and high

Does this look good? Yeah! / Nope

Fans

grannysboy

creeds

pats1013

chiluver

mystic_riv

Ingredients

2 cups all-purpose flour

1/4 teaspoon baking soda; sifted with flour

3 teaspoon baking powder; sifted with flour

1 teaspoon salt; sifted with flour

1/3 cup solid shortening

1 cup buttermilk; to form ball

Directions

Preheat oven to 450°F.

There are four tips for light tender biscuits: 1) sift the dry ingredients, 2) use a good shortening and enough to make them tender, 3) do not over work the dough by kneading and 4) bake in a very hot preheated oven.

Sift together flour, soda, baking powder, and salt. Sifting more than once will increase the height and tenderness of the biscuits. Cut in the shortening until the mixture looks like coarse crumbs, about the size of dried peas. Small pieces of shortening, when rolled flat in the dough, make the biscuits tender and flaky so that they will pull apart easily. Add buttermilk, while mixing, using a fork to toss from the sides and bottom toward the center, rather than stir the mixture. As the dough forms a ball and pulls away from the sides of the bowl, stop adding the buttermilk.

Turn lightly on to a floured board and gently knead the dough, about 10 times. This keeps the gluten in the flour from forming more than is desired. The gluten should be just activated rather than developed into long strands. Dust with flour as necessary to make the dough easier to handle and prevent sticking.

As soon as the dough can be rolled, pat, shape and roll the dough into a rectangle about 1/2 to 3/4 inch thick, Cut the biscuits into the size desired. Continue rolling and cutting until all the dough is used.*

Arrange the cut biscuits in a greased pan with the sides of the biscuits just touching and bake at 450°F for 10 to 12 minutes until the tops are a golden brown.

* Note: The unbaked biscuits may be frozen at this point by placing them on waxed paper in the freezer and, after freezing, stored in a plastic bag.

This recipe may be doubled or tripled, but only use enough buttermilk the form a cohesive ball of dough. Tripled, this recipe makes 30, 2-1/2-inch biscuits.

To bake the frozen biscuits, DO NOT THAW. Arrange the frozen biscuits in a greased pan with the sides of the biscuits just touching and bake at 450°F for 10 to 12 minutes until the tops are a golden brown.

Recent Gawkers

8ozameri

hunnee

lanacoun

sheilain

mrseller

seba

pinkeggm

shine

rva93

blueeyes

derrysgi

gwbaskin

Not quite what you're looking for? See more Bread / Biscuits

Or see more just like this

Comments

creeds 1 year, 2 months ago said:
Thanks, Oldgringo, this reminds me of my grandma.
~ Kimberly

grannysboy 1 year ago said:
OMG!! My granny used to make biscuits, in a bowl, with her hands, and her hands would come out perfectly flawless. Thought this recipe may do the same for me...I was wrong..lol. But these biscuits taste just like what she used to make. AWESOME!! Thanks man, now I'm back in hog heaven. You don't happen to know how to make chipped beef gravy do you? :p

mystic_river1 11 months, 1 week ago said:
Richard that is great...and wonderful..my little family loves biscuits and now all they have to do is ask and voila they have 'em! thank you thank you!
Joymarie

Add a Comment