Buttermilk biscuits. Read Customer Reviews & Find Best Sellers. Browse The B&Q Painting Range Today. The best buttermilk biscuits I've made since I began my quest for the perfect biscuit.
Brush the biscuit tops with buttermilk. Cool on the pan at least. Making buttermilk biscuits from scratch is not that hard, and having warm buttermilk biscuits fresh from the oven is such a special treat. You can have Buttermilk biscuits using 7 ingredients and 7 steps. Here is how you cook it.
Ingredients of Buttermilk biscuits
- Prepare 2 cups of all-purpose flour.
- It’s 1 tbsp of baking powder.
- You need 3/4 tsp of salt.
- Prepare 1/2 tsp of baking soda.
- Prepare 5 tbsp of vegetable shortening (Crisco), chilled.
- It’s 1 cup of milk.
- Prepare 1 tbsp of vinegar or lemon juice.
Be sure to use a light touch because overmixing will toughen the biscuits dough. Generously brush the tops of biscuits with buttermilk. Transfer biscuits to a wire rack to cool. Create a well in the centre and add in chilled buttermilk.
Buttermilk biscuits instructions
- Preheat oven to 225°C (or 425°F)..
- Combine milk and vinegar/lemon juice and let stand for 5–10 minutes to make buttermilk..
- Meanwhile, sift together flour, baking powder, salt, and baking soda..
- With a pastry blender, cut in the shortening until the mixture forms coarse crumbs. You can substitute butter or bacon lard for some of the shortening if you want..
- Add buttermilk from step 2, toss with a fork until blended together into a soft dough..
- Turn dough onto a lightly floured surface, kneading it lightly, and folding it into itself a few times to make layers. Roll to 1½-2 cm thickness and use a glass lightly coated with flour to cut out the biscuits. Gather the trimmings and repeat forming and cutting..
- Place the biscuits on a baking sheet, about 2 cm apart, and bake for 20 minutes, until golden brown..
Mix lightly until mixture is just moist throughout. Dust hands with flour and form a ball. These Classic Southern Buttermilk Biscuits are light, tender, and the perfect match for a slice of ham, melted butter and honey, your favorite jam, or smothered in country gravy! This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well.