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Best Buttermilk Biscuits
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Brief Description
Flaky, layered buttery biscuits that even a beginner can make.
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Main Ingredient
self-rising flour
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Category: Quick Breads
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Cuisine: Southern
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Prep Time: 25 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Use 2-1/2 cups of self-rising flour, if available, instead of the flour, salt and baking powder. For pillowy dinner rolls - use 1/2 cup cold shortening instead of butter. Soft biscuit will stay tender even when cool.
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Posted By: mcarr
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Posted On: Feb 07, 2019
Number of Servings:
Ingredients:
- 1/2 cups - butter (1 stick) or shortening frozen (or chilled, if using shortening)
- 2 1/3 cups - all-purpose flour
- 4 teaspoons - baking powder
- 1 teaspoons - salt
- 1 cups - chilled buttermilk
- - parchment paper for lining baking pan
- 2 tablespoons - melted butter for brushing biscuits after baking
Directions:
Preheat oven to 475 degrees F. Grate frozen butter; in a medium bowl, toss together grated butter with flour, baking powder and salt (or with self-rising flour). Chill for 10 minutes.
Make a well in the center of the mixture; add the buttermilk, stirring 15 times (not more or less). Dough will be sticky.
Gently turn dough out onto lightly floured surface. Sprinkle a little flour over top of dough.
With a lightly floured rolling pin, gently roll dough to 3/4-inch thickness (into about a 9-x-5-inch rectangle). Fold dough in half so that short ends meet; repeat the rolling and folding process 4 more times (continuing to work gently so as not to "harden" the dough).
Roll dough to 1/2-inch thickness; use a floured 2-1/2 inch round cutter to cut out biscuits, reshaping scraps and sprinkling with flour as needed.
Place biscuit rounds onto a parchment paper lined jelly-roll (15-x-11-x-1 inch) pan. Bake in preheated oven for 15 minutes or until lightly browned.
Brush with melted butter before serving.
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