Printer FriendlyHomeBUTTERMILK BISCUITSPreheat oven to 450 F. Recipe requires one 12x18 inch lightly-greased cookie sheet. 2 cups white flour 3 teaspoons baking powder ½ teaspoon salt ¼ teaspoon baking soda 5 rounded tablespoons vegetable shortening - Allow the shortening to be as tall as it is deep in the measuring spoon to round it. 1 cup buttermilk In a medium-sized bowl, sift flour, baking powder, soda, and salt together. Cut shortening into flour until it resembles coarse crumbs using a pastry blender or two butter knives crisscrossed back and forth against each other. Do not smash or mash the shortening into the flour. It’s important the shortening stays shortening and the flour stays flour. This allows your biscuits to be flakey and tender. Add buttermilk all at once and stir until ingredients stick together and roll around the sides of the bowl. Do not over-work the dough. Turn dough out onto flat surface dusted lightly with flour and knead only a couple of times to absorb any stray crumbs. Use only enough flour to keep it from sticking. Pat or roll dough to ½ inch thick. Cut in circles with a cookie cutter or bottle lid. Dust off any extra flour with a pastry brush then dip biscuit in melted butter. Place on a cookie sheet and bake 12 to 15 minutes. |
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