Buttermilk Biscuits
User Reviews
5
Buttermilk Biscuits
Description
This Buttermilk Biscuits recipe begins with mixing dry ingredients—flour, baking powder, baking soda, and salt—and incorporating cold vegetable shortening until the mixture resembles coarse crumbs. Pouring in buttermilk while mixing forms a soft dough that pulls away from the bowl sides. The dough is then rolled out, cut with a floured biscuit cutter, and arranged spaced apart on a baking sheet.
Biscuits bake at a high temperature until golden and fully cooked, then receive a brush of melted butter to enhance flavor and surface texture. Utilizing vegetable shortening rather than butter helps achieve a fluffier, tender biscuit, as preferred by the recipe author. The dough should remain cold and be handled minimally to avoid toughness.
Preparation is aided by organizing ingredients and tools before rolling, since biscuit dough is sticky and delicate. Non-stick spray for the baking sheet and flour on surfaces help in handling. When baking, avoid overworking the dough to keep biscuits light and tender instead of dense or tough.
Ingredients
- cooking spray no-stick
- 3 cups all-purpose flour
- 4 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ½ cup vegetable shortening Crisco brand
- 1 ½ cups buttermilk
- 2 tablespoon butter melted
Instructions
- Preheat the oven to 425°F. Coat cookie sheet with non-stick cooking spray.
- While the oven preheats add flour, baking powder, baking soda and salt in a stand mixer fitted with a paddle attachment. Add the Crisco and mix for 30 seconds to 1 minute on speed 2/4 until mixture resembles coarse crumbs. While mixer is still running, pour in the buttermilk and mix until a soft dough forms. It needs to pull away from sides of bowl.
- Place the dough on a lightly floured surface and sprinkle additional flour on top of the dough (and flour on your hands so the dough doesn't stick to your hands). Pat with flour and roll out to ½-inch thickness.
- Using a biscuit cutter or a cup, flour the rim and and cut biscuit dough. Place the biscuits 2-inches apart on the cookie sheet.
- Bake for 10 minutes, then remove the biscuits from the oven and brush with with melted butter. Bake for an additional 2-4 minutes until golden and cooked through.
Notes
- Handling the dough gently and minimally prevents tough biscuits; mix just until incorporated.
- Vegetable shortening cubed and mixed into flour yields fluffier biscuits than using butter in this recipe.
- Keep the dough cold and ready to roll immediately after mixing to maximize rise and texture.
- Prepare all rolling and cutting tools ahead since biscuit dough is sticky and needs quick handling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 209kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 3mg | 1% |
| Sodium | 254mg | 11% |
| Potassium | 242mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 50IU | 1% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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