Just Good Ole Country Buttermilk Biscuits I Made It

Just Good Ole Country Buttermilk Biscuits

pointsevenout 11 years ago
Recipe by Lanacountry: Just Good Ole Country Buttermilk Biscuits/saved
Three quarter inch rise, almost good. Great flavor. Biscuit is a little heavy (dense). Maybe it's all that butter. Cut back on the butter by half and it might rise better and be more fluffy.
Used powdered buttermilk and made my own self-rising flour.
Fifteen minute bake time with the last three with the convection oven fan on for color.
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jett2whit 11 years ago said:

They look good! Home-made apple cinnamon jelly would be good on those ;-)

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frankieanne 11 years ago said:

OK, this recipe says to knead as little as possible. But, you always knead, pso. Did you this time? If not - would that make them dense?
Bought some buttermilk today for a fried chicken recipe. I may have to give these a go with half the butter...

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pointsevenout 11 years ago said:

It's a good standard instruction for biscuits. Fluff the liquid in with a fork and knead as little as possible. That amounts to 8 to 10 kneads to bring the dough together. Roll it out and cut.
Too much kneading makes the biscuits tough and dense. You could half the butter in this recipe and still come out with a good product. Butter tends to make the gluten strands shorter (another insight into where the word shortening came from). So too much butter is not good for the leavening ability but gives it taste. Two to four tablespoons of fat is the usual amount in a good recipe. This one has a whole stick of butter.

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frankieanne 11 years ago said:

OK. Thank you. I think I will look for an actual biscuit cutter before I try these though. I'm kinda tired of hockey pucks. :)

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pointsevenout 11 years ago said:

Nothing said they had to be round. You can roll out the dough to a square or rectangle. Place the dough onto the baking sheet. Cut the 4 edges off the dough perimeter. Then cut the dough into approximate size biscuits. Do not separate the biscuits to give them soft sides and help them rise instead of spread. And they don't have to be cut all the way through. They will pull apart nicely when done. Scrunch up the 4 edges cut off the main dough square and form to a biscuit round. Bake it along with your biscuit squares.
Use a sharp knife making straight downwards cuts without a pushing or pulling sawing motion. A chef's knife should work wonderful.

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frankieanne 11 years ago said:

Hmmm, that sounds insteresting, pso. I may just have to try that method!

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