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!
There are three things to remember when making biscuits. 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.
Second, don’t over mix the biscuit dough. Just stir in the buttermilk until most of the flour is incorporated.
I like to dump my biscuit dough out on this very sad looking glass cutting board. I’ve had this cutting board so long that I totally have turned a blind eye to the background peeling off the back. After I uploaded my pictures I thought, hmm…I guess I should have used a different cutting board. Oh well. Anyway, don’t knead the biscuit dough at all. Just use your hands and pat the dough out about 3/4 of an inch thick.
Then using a biscuit cutter or a 2 1/2 inch round cookie cutter cut out the biscuits. Here is the third important thing to remember when making biscuits. 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. 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. Then bake the biscuits in a preheated oven for about 12-15 minutes or until they are golden brown on the tops and enjoy!
Also, in the picture above you can see that I got 11 biscuits out of this batch. I did pat my dough out a little thin this time. I usually only get 8 biscuits in a batch because I like my biscuits a little thicker.
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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!
Ingredients
- 2 Cups Flour
- 1 Tbs . Baking Powder
- 2 tsp Sugar
- 1/2 tsp Cream of Tartar
- 1/4 tsp Salt
- 1/2 Cup Shortening
- 1 Cup Buttermilk
Instructions
- 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 3/4 inch thick.
- Using a biscuit cutter or cookie cutter that is 2 1/2 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.
Keywords: biscuits, thanksgiving, breads
Adapted from Better Homes and Garden’s Biscuits Supreme
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I LOVE this recipe and make it all the time! Thank you, thank you for telling me not to twist the cutter when cutting out the biscuits, because that is the way I’ve always done it and my biscuits never seem to rise. Once I stopped twisting, they rose beautifully.I love your beautiful blog and the time you put in taking all the pictures with each cooking step.
★★★★★
Thank you!!! You are so sweet!