12-22-2023, 10:50 PM
Buttermilk Biscuits
Ingredients:
2 ½ Cups – Self-Rising Flour (Try to use White Lily. It makes a difference)
1 Tsp – Salt
1 Tsp – Sugar
2 Tsp – Baking Powder (Needs to be fresh)
½ Cup – Butter (1 stick) or Lard (Super-Cold!)
1 ½ Cups – Buttermilk (Whole, not Low-Fat) (Super-Cold!)
2 Tblsp – softened butter (for buttering pan and tops of biscuits)
Directions:
Pre-heat oven to 425o
Combine Dry Ingredients
Using a cheese grater, grate butter/lard into flour mixture, stirring every few times so butter/lard doesn’t clump up in flour mixture. Note: If using lard, put in freezer for several minutes so it will shred better.
Once butter/lard is combined with flour mixture, add buttermilk. Stir until well combined. Pour mixture onto floured surface, (mixture will be wet). Dust top of dough with more flour. Gently pat down to about a ½”. Using a pastry scraper, or other flat utensil, fold dough in half.
*Optional: Pat down dough to ½” again and fold in half again. Repeat this for a total of eight times. This will give biscuits a super-rise.
Using a straight-edged biscuit cutter, cut out biscuits with a straight-down motion. Note: do not twist cutter as this will cause surface tension on edge of biscuits and deter biscuits of maximum rise.
Spread softened butter in a 9” pie pan. Crowd biscuits together into pan. This forces the biscuits to rise up, instead of out, (higher, fluffier biscuits). Brush or spread softened butter on tops of biscuits.
Make a small indentation in the top of each biscuit. This keeps biscuits from getting a high crown in the middle and gives a flat/even surface on top.
Place biscuits in a pre-heated 425o oven for 20 minutes, or until biscuits are golden brown.
Remove biscuits from oven. Brush biscuits with more softened butter, if desired.
Gently separate biscuits and remove from pan. Serve hot.
Makes 6-7 large biscuits.
• Trick for light and fluffy biscuits are; cold ingredients and a hot oven, similar to making any pastry.
Ingredients:
2 ½ Cups – Self-Rising Flour (Try to use White Lily. It makes a difference)
1 Tsp – Salt
1 Tsp – Sugar
2 Tsp – Baking Powder (Needs to be fresh)
½ Cup – Butter (1 stick) or Lard (Super-Cold!)
1 ½ Cups – Buttermilk (Whole, not Low-Fat) (Super-Cold!)
2 Tblsp – softened butter (for buttering pan and tops of biscuits)
Directions:
Pre-heat oven to 425o
Combine Dry Ingredients
Using a cheese grater, grate butter/lard into flour mixture, stirring every few times so butter/lard doesn’t clump up in flour mixture. Note: If using lard, put in freezer for several minutes so it will shred better.
Once butter/lard is combined with flour mixture, add buttermilk. Stir until well combined. Pour mixture onto floured surface, (mixture will be wet). Dust top of dough with more flour. Gently pat down to about a ½”. Using a pastry scraper, or other flat utensil, fold dough in half.
*Optional: Pat down dough to ½” again and fold in half again. Repeat this for a total of eight times. This will give biscuits a super-rise.
Using a straight-edged biscuit cutter, cut out biscuits with a straight-down motion. Note: do not twist cutter as this will cause surface tension on edge of biscuits and deter biscuits of maximum rise.
Spread softened butter in a 9” pie pan. Crowd biscuits together into pan. This forces the biscuits to rise up, instead of out, (higher, fluffier biscuits). Brush or spread softened butter on tops of biscuits.
Make a small indentation in the top of each biscuit. This keeps biscuits from getting a high crown in the middle and gives a flat/even surface on top.
Place biscuits in a pre-heated 425o oven for 20 minutes, or until biscuits are golden brown.
Remove biscuits from oven. Brush biscuits with more softened butter, if desired.
Gently separate biscuits and remove from pan. Serve hot.
Makes 6-7 large biscuits.
• Trick for light and fluffy biscuits are; cold ingredients and a hot oven, similar to making any pastry.
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