Buttermilk Biscuits
User Reviews
5
Buttermilk Biscuits
Description
Buttermilk Biscuits use a balance of chemical leaveners and chilled fats to achieve a light, airy texture with a slightly crisp crust. The combination of butter and shortening creates flakiness and tenderness. The dough is gently kneaded and rolled out to maintain the biscuits’ rise, then cut without twisting to ensure even edges. Baking begins at a higher temperature and then lowers to develop a golden color with a soft interior.
The biscuits can be served warm as a side or split for sandwiches. They complement breakfast dishes, soups, or stews well thanks to their soft but firm structure. The recipe yields eight biscuits, which hold their texture when stored properly.
To make homemade buttermilk, lemon juice can be added to milk and set to thicken. Ensuring active leaveners through simple fizz tests will improve rise. Biscuits store well in sealed bags for two days and freeze up to two months; reheat in the oven to refresh their texture.
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 butter cut into 1/2 inch pieces and chilled, unsalted
- 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
- Make your own buttermilk by adding 1 tablespoon lemon juice to 1 1/4 cups milk and letting it sit about 10 minutes to thicken.
- Test your baking powder and baking soda for activity using boiling water and vinegar to ensure proper rising.
- Store biscuits in a zipper-lock bag at room temperature for up to 2 days.
- Freeze biscuits wrapped in plastic and stored in a freezer bag for up to 2 months; thaw at room temperature before reheating in a 350°F oven for 5-7 minutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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