Monday, June 6, 2011

Buttermilk Biscuits


4 cups flour
1 Tbsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup vegetable shortening
1 1/2 cup buttermilk

If you do not have buttermilk on hand:
Pour 1 1/2 tsp white vinegar into a measuring cup
Add enough milk to make 1 1/2 cups.
Let stand for 5-10 minutes, or until sour.


1. Preheat oven to 450°F

2. Combine the flour, baking powder, baking soda and salt.

3. Using a pastry blender or 2 knives in criss cross fashion,
cut in the vegetable shortening until it resembles crumbs.

4. Add the buttermilk (or soured milk) and mix just until everything is moist.
Do not over mix.

5. Place the dough onto a lightly floured surface and knead 3-4 times.
Again, do NOT over mix.

6. Roll out dough to 3/4 in thickness and use a round cutter to cut rounds.
You can knead the scraps together and make a few more,
but they will not be as good as the first ones.

7. Place onto an un-greased cookie sheet and bake for 12-14 minutes.

  • The dough must be handled as little as possible or you will have tough biscuits.
  • When cutting the biscuits, make sure to not twist the cutter. This will seal the edges and the biscuits will not rise properly.
  • You can add all sorts of chopped herbs to the dough; add them before you add the buttermilk.

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