Recipe

Basic Buttermilk Biscuits Recipe

	Jo_jo_ba / All my dishes 1 year, 7 months ago One of my basic recipes, which I rewrote for a children's cooking class layout for my elementary school. Freeze any extra biscuits, they don't keep well. Prep:15m Cook:12m Servings:20	Jo_jo_ba
	milky tangy creamy bready flakey

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Fans

cherublisa

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Ingredients

4 cups of plain, white flour (not self rising)

1 1/2 tablespoons of baking powder

1 teaspoon of baking soda (bi carb)

1/2 cup of vegetable shortening (AKA Crisco)

1 1/2 cups of buttermilk

Directions

Preheat your oven by turning it on to 425 degrees Fahrenheit or 220 degrees Celsius.

Using your mixing spoon, blend the flour, the baking powder, and the baking soda together in the big bowl.

Dump in the shortening.

Now, using your fingers, work the shortening into the dry ingredients. The goal is to get the shortening into about the size of small green peas, and to have all those bits covered in the flour blend.

It will look like a fine gravel, but don't work it to a paste. I attached a photo of how it should look.

Pour the buttermilk right into the shortening and flour mixture.

Now, using your mixing spoon, stir the buttermilk into the mixture, but just until a soft dough comes together. Again, don't beat it, you just want everything to come together.

Take some extra flour and sprinkle it on your countertop.

Dump out the biscuit dough and make sure everything is in one lump (you can knead it a bit to work in the last of the flour from the bowl).

Using your rolling pin, roll out the dough so that it's about 2 cm high and even all the way through (make sure you're not squishing down the edges).

Take the glass or the cookie cutter and cut out as many circles from the dough as you can at one time.

Move the dough circles to the cookie sheets, about a finger space between them.

Squish the dough bits together back into one piece and roll it out again like you did before.

Depending on how much dough is left, either cut out more circles or divide it in 2-3 equal pieces about the size of the circles you cut before. Put those on the cookie sheets too.

Put the sheets in the hot oven. Set your timer for 12 minutes.

When the timer rings, take the sheets out of the oven and carefully move all the hot biscuits to the wire rack.

Let them cool about 10 minutes before taking a bite of your handiwork!

If you need to freeze them for later, make sure they are cooled completely (at least 2 hours). Place them all into a Ziploc bag and freeze them. They will reheat in about 30 seconds in the microwave.

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Comments

jo_jo_ba 1 year, 7 months ago said:
Amount Per Serving
Calories: 142.4
Total Fat: 5.2 g
Cholesterol: 0.7 mg
Sodium: 19.8 mg
Total Carbs: 20.0 g
Dietary Fiber: 0.7 g
Protein: 3.2 g

bvannetter1955 1 year, 7 months ago said:
Thank you for adding this recipe. I had to ask one of my cooking buddies a while back if she had a good biscuit recipe. I lost mine when we moved. Now I have two.

4areesn 1 year, 7 months ago said:
This is good to keep around. Thanks jo.

cherublisa 1 year, 7 months ago said:
I love biscuits and until now I just had bisquick. Thanks!

suestonebender 1 year, 7 months ago said:
It's been so long since I've done homemade biscuits. I used to love these with my mum's homemade chicken a la King. Huge craving now ... lol. Thanks, as always, for sharing such terrific comfort food!

shreela 1 year, 7 months ago said:
Have you been able to make a GF version of this? I finally got my biscuit making down, then couldn't tolerate flour (gluten) anymore. I tried making some with commerical GF baking mix -- they turned out halfway between biscuits and cookies, sigh!

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