Buttermilk Biscuits

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Buttermilk biscuits are a delicious way to round out any meal! They take less time to make than rolls do and are great way to change things up!

Gotta love buttermilk biscuits!  They are a delicious alternative to rolls! They are just as tasty and take only a fraction of the time to make.  We eat them a lot in the summer because they go with salads, chicken, beef, fish, and just about anything else you can think of.  Serve them with butter, honey or jam.  You can't go wrong with these!

How to make biscuits:

• Preheat the oven to 450 degrees. Spray a baking sheet with non-stick cooking spray.
• In a large bowl, whisk together the flour, baking powder, sugar, cream of tartar and salt. Cut in the shortening until the mixture resembles course crumbs.
• Pour in the buttermilk and mix just until most of the flour is incorporated. Dump out onto a lightly floured surface and pat the dough out to about ¾ inch thick.
• Using a biscuit cutter or cookie cutter that is 2 ½ inches in diameter, cut out biscuits and place them on the prepared baking sheet. Remember to press the cutter straight down without twisting.
• Bake the biscuits at 450 degrees for about 12-15 minutes or until the tops are lightly browned.

Top 3 tips for successful biscuit making:

1.  One when cutting the shortening into the dry ingredients don't over do it.  Only cut in the shortening until the mixture resembles course crumbs.
2. Second, don't over mix the biscuit dough.  Just stir in the buttermilk until most of the flour is incorporated. Even after you dump the dough out to roll out and cut them, don't knead the biscuit dough at all.  Just use your hands and pat the dough out about ¾ of an inch thick.
3. The third important thing to remember when making biscuits is when cutting out the biscuits, just push the cutter straight down.  DO NOT twist the cutter.  Twisting the cutter seals the edges together and the biscuits will not rise.  People ask why their biscuits turn out flat all the time.  This is why.  By having the course shortening crumbs and not over mixing or  kneading the dough you've created some nice layers throughout the biscuit dough that give the flaky fluffiness to the biscuits.  If you twist the cutter and seal those layers you will lose the layers and flakiness.  Also, try to cut out as many biscuits as possible before have to squish and re-pat out the remaining dough.  The less this dough is worked the better.  

What goes well with buttermilk biscuits?

Soup and salads are my go to with biscuits.  We like Creamy Chicken Noodle Soup and Garden Vegetable Soup with these.  They also compliment Brussel Sprout Slaw or Broccoli Salads, too!  

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Adapted from Better Homes and Garden's Biscuits Supreme

 Any nutritional analysis on this Site is based on an estimate, calculated by Nurtifox plugin (or other third-party source) from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.