Old-Fashioned Buttermilk Biscuits
From the Kitchen of the family
- Category
- Breads
- Oven
- 425°F
- Ingredients
- 9
- Family book
- Page 14
Ingredients
Tap to check off as you go.
Directions
- Preheat oven to 425 F.
- In a large bowl, sift together flour, baking powder, salt, baking soda and sugar.
- Cut in butter-flavored shortening with a pastry cutter. Cut or Grate in butter, tossing occasionally. Make a well and add buttermilk. Stir in buttermilk until dough is wet and sticky.
- Lightly flour a work surface. Turn dough out onto floured surface. Sprinkle a little more flour on the dough and your hands and begin to gently knead and fold the dough.
- Add more flour as needed, but not too much, just enough so that the dough is manageable. Wet dough makes the best biscuits!
- Fold the dough over several times. (This will create layers during baking.) Pat the dough out into a 1-inch thick rectangle.
- Dip the biscuit cutter into flour and cut out the biscuits. (do not twist the cutter).
- Place biscuits on pan, with the sides touching.
- Brush tops of biscuits with a very light coating of mayonnaise, heavy cream or milk.
- Bake for 14 minutes or until tops are golden. Remove from oven and brush the tops with butter and serve warm.
Notes
Make sure all of your ingredients are cold, even the bowl if you can! Work quickly to make sure the ingredients stay cold. Don’t add too much flour: The dough will be a sticky mess when you first turn it out onto a floured surface. Don’t be tempted to throw on a bunch of flour. The less flour you can get away with the better! The dough should be a tad bit wet and sticky, yet still easy to manage. Don’t twist the cutter: When cutting out biscuits, just go straight down. Use FULL-FAT ingredients. Now is not the time for fat-free buttermilk or margarine. Don’t be afraid of the sugar; it adds flavor without adding sweetness. PRACTICE, PRACTICE, PRACTICE! Making biscuits is an art. If you don’t get it right the first time, keep trying!