Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, buttermilk biscuits. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Buttermilk Biscuits is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Buttermilk Biscuits is something which I have loved my whole life.
Read Customer Reviews & Find Best Sellers. 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.
To get started with this recipe, we have to first prepare a few ingredients. You can cook buttermilk biscuits using 5 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Buttermilk Biscuits:
- Take 3 cups White Lily self-rising Flour
- Prepare 1/2 cup Crisco shortening
- Make ready 1 tbsp baking powder
- Make ready 3/4 cup buttermilk
- Get 1/2 stick butter (melted)
But I also love them smeared with strawberry jam or covered in country gravy loaded with spicy pork sausage. Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern.
Steps to make Buttermilk Biscuits:
- Preheat oven to 500 degrees
- In large mixing bowl sift flour with baking powder. Cut in the shortening and work in with hands until you have beads of flour mixture.
- Add buttermilk into flour mixture. Stir with wooden spoon until all flour is wet. Again work with hands to until dough is ready to pour out and cut.
- Place dough on floured surface and either press out or roll with rolling pin to about 3/4 inch tall. Cut with biscuit cutter and place on greased cookie sheet. Place biscuits next to each other for maximum rise.
- I allow biscuits to rest for 5-10 minutes prior to popping in oven. Bake for 15 minutes until golden brown.
- When you first pull out of oven brush with melted butter. Enjoy.
- I know some will ask why use self-rising flour and then add baking powder. I have found through testing that this recipe gives maximum rise and tenderness to the biscuits. You may find through your own trial and error that you prefer less rise and/or a more firm biscuit.
I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way. This is my go-to biscuit recipe for biscuits and gravy! It can be easily made by pulsing the cubed butter into the flour using a food processor, then adding just enough buttermilk for a nice moist dough (also pulsed in using the food processor). Be sure to use parchment paper when baking.
So that’s going to wrap it up with this exceptional food buttermilk biscuits recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
