Buttermilk biscuits. The best buttermilk biscuits I've made since I began my quest for the perfect biscuit. I love the folding technique that left the biscuits with the perfect consistency not to mention flaky. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda.
You can cook Buttermilk biscuits using 7 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Buttermilk biscuits
- It’s 2 cups of all-purpose flour.
- Prepare 1 tbsp of baking powder.
- Prepare 3/4 tsp of salt.
- It’s 1/2 tsp of baking soda.
- You need 5 tbsp of vegetable shortening (Crisco), chilled.
- It’s 1 cup of milk.
- It’s 1 tbsp of vinegar or lemon juice.
After baking hundreds of Southern buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuits. This no-fail biscuit recipe will make you look like a pro, even if this is your first attempt at biscuit-making. The instructions below are precise for a reason and should be followed as written. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
Buttermilk biscuits step by step
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..
Cut the butter into chunks and cut into the flour until it resembles course meal. If using a food processor, just pulse a few times until this consistency is achieved. Use full-fat buttermilk, and give the container a good shake before measuring. If the sides of your biscuits are touching, they will rise higher. In a large bowl, cut butter into flour until mixture resembles coarse crumbs.
