Buttermilk Biscuits
Flaky, moist biscuits perfect for breakfast lunch or dinner to use for sandwiches or on the side with butter and jam.
Equipment
- 1 3-inch biscuit cutter or glass rim
- 1 Rolling Pin
Ingredients
- 4 cups flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ½ cup shortening or butter, cold
- 1½ cups buttermilk
- 4 Tbsp melted butter for brushing on top, optional
Instructions
- Preheat oven to 450°. Measure the dry ingredients into a medium sized bowl. Use a pastry cutter or fork to cut the butter or shortening into the dry ingredients.
- Use a fork or your hands to make a well in the center of the dry ingredients. Pour the buttermilk into well.
- Use a fork to slowly mix the dry ingredients into the butter milk. When it is mostly combined, I get my hands in there to squeeze, toss, mix and combine till it is a smooth, soft dough.
- On a clean, dry surface, sprinkle a little flour then roll out the dough to ¼-½ inch thickness. Use a biscuit cutter or the rim of a glass to cut out biscuits. Place them on a lightly oiled baking sheet about 1-inch apart.
- *The dough can be reworked. Roll up the scraps over and over till there is not enough left to cut anymore biscuits.
- Brush the tops with melted butter. Bake at 450° for 10 minutes or until golden brown on top.