Homemade Buttermilk Biscuits
You would be hard pressed to find a more Southern dish than a homemade, scratch made buttermilk biscuit. My ideal biscuit is one that is really tender and really flaky and just a perfect canvas ready for anything (syrup, jelly, jam, preserves, molasses, honey, sausage gravy, chocolate gravy, etc.) I totally just felt like Bubba from Forrest Gump. Back to the biscuits! I will admit that homemade biscuits had always been my nemesis until this biscuit recipe. It was even more special because I got to use my mom's biscuit cutter and my late great-grandmother's rolling pin. I hope that you enjoy!
Preparation Instructions:
Heat oven to 400°F. Spray half sheet pan with non-stick vegetable spray or cover with parchment paper. Set aside.
In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Using fingertips (or a pastry blender...sorry mom), work butter into dry ingredients until the mixture resembles a coarse meal. You should still be able to see pieces of butter. Add buttermilk to bowl and knead mixture briefly until it just comes together. (Do not over mix the dough!)
Transfer dough to a well-floured counter top and pat out until 1/2-inch thick. Using a 2-inch round cutter, press straight down and transfer biscuit rounds to prepared sheet, spacing two inches apart.
Bake until biscuits are golden brown on top, about 12 to 15 minutes.Brush biscuit tops with melted butter. Serve warm.
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Homemade Buttermilk Biscuits
Prep Time: 15-20 minutes Cook Time: 12 to 15 minutes
Difficulty: Moderate Yields: 16 to 18 biscuits
Ingredients:
- 4 1/2 cups all-purpose flour, sifted
- 1 tablespoon granulated sugar
- 2 tablespoons baking powder
- 1 1/2 teaspoons Kosher salt
- 1 1/2 teaspoons baking soda
- 1/2 cup (1 stick) chilled unsalted butter, cut into small chunks
- 1/2 cup vegetable shortening
- 1 3/4 cups buttermilk, shaken well
- Melted butter, for brushing
Preparation Instructions:
Heat oven to 400°F. Spray half sheet pan with non-stick vegetable spray or cover with parchment paper. Set aside.
In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Using fingertips (or a pastry blender...sorry mom), work butter into dry ingredients until the mixture resembles a coarse meal. You should still be able to see pieces of butter. Add buttermilk to bowl and knead mixture briefly until it just comes together. (Do not over mix the dough!)
Transfer dough to a well-floured counter top and pat out until 1/2-inch thick. Using a 2-inch round cutter, press straight down and transfer biscuit rounds to prepared sheet, spacing two inches apart.
Bake until biscuits are golden brown on top, about 12 to 15 minutes.Brush biscuit tops with melted butter. Serve warm.
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