Buttermilk Biscuits
User Reviews
5.0
24 reviews
Excellent
Buttermilk Biscuits
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Tall and fluffy, light and airy, these Buttermilk Biscuits are peak brunch fare. Serve with with sausage gravy, with scrambled eggs and cheese, or with a slather of jam. There's no wrong way to biscuit here.
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Ingredients
- 3 cups all-purpose flour (15 ounces)
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons unsalted butter cut into 1/2 inch pieces and chilled
- 4 tablespoons vegetable shortening cut into 1/2 inch pieces and chilled
- 1 1/4 cups buttermilk (see note 1)
Instructions
- Adjust oven rack to middle position and preheat oven to 450 degrees. Line a baking sheet with parchment paper.
- In a food processor, pulse flour, sugar, baking powder, baking soda, salt, butter, and shortening in until mixture resembles coarse meal, about 15 pulses. Transfer to large bowl. Stir in buttermilk until combined.
- On a lightly floured counter, turn out dough. Knead until smooth, about 8 to 10 times. Pat dough into 9-inch circle, about 3/4 inch thick (focus on the diameter first and the correct thickness will happen more naturally).
- Using 3-inch biscuit cutter dipped in flour, cut rounds of dough (do not twist cutter) and arrange on prepared baking sheet. Gather remaining dough, pat into 3/4-inch-thick circle, and cut out remaining biscuits (you should have 8 biscuits total).
- Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temperature to 400 degrees. Continue baking until golden brown, 12 to 15 minutes longer, then transfer to wire rack and let cool.
Notes
- Buttermilk: To make your own buttermilk, in a small bowl, whisk 1 tablespoon lemon juice into 1 1/4 cups of milk. Let stand until slightly thickened, about 10 minutes.
- Baking powder and baking soda: Both chemical leaveners are responsible for producing tiny air bubbles that allow your biscuits to soften and rise. Make sure they are active before baking your biscuits. To test your baking powder, pour 1/4 cup boiling water over 1/2 teaspoon baking powder. If it fizzes, it's active, if not, replace it before baking. For baking soda, pour 2 teaspoons vinegar over 1/4 teaspoon baking soda. If it fizzes, your baking soda is also active.
- Yield: This recipe makes 8 tall, fluffy biscuits.
- Storage: Biscuits can be stored in zipper-lock bag for up to 2 days.
- Freezer: The biscuits can be wrapped in plastic and stored in a freezer-safe bag, labeled, and frozen for up to 2 months. Thaw at room temperature. To reheat, bake in a 350-degree oven for 5 to 7 minutes or until warmed through.
Nutrition Information
Show Details
Serving
1biscuit
Calories
357kcal
(18%)
Carbohydrates
40g
(13%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
34mg
(11%)
Sodium
560mg
(23%)
Potassium
105mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
412IU
(8%)
Calcium
142mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 357kcal | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 560mg | 23% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 412IU | 8% |
| Calcium | 142mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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