Every good cook needs to know how to make buttermilk biscuits. But for some reason, more people than ever shy away from it because there are so many fantastic alternatives (hello frozen). But I know you want to give it a try,check out the steps below.
I’m not sure how old I was when I made my first batch of biscuits. It’s one of those things that just runs into all the other memories I have of cooking with my mom. I might have been making a batch in the picture on my about me page. My 8 year old daughter has already attempted this recipe once but being the control freak that I am, I thought she was adding too much flour and took over. She made a great first attempt at it though.
One thing that amazes me are the number of people out there who have never made a biscuit. I like buttermilk ones with shortening-only but all butter is good, or a blend of both works as well. My biscuits have a tender. flaky center and crunchy exterior. They hold up to all the best toppings–jelly, honey, butter and molasses–perfectly.
How to make buttermilk biscuits
A soft, flaky biscuit is the staple of a southern dinner table, but it seems to terrify a lot of cooks. Here's the basics (with pictures) so you can master them.
- 2 cups self rising flour
- 4 tablespoons vegetable shortening like Crisco
- 2/3 cup buttermilk
Preheat the oven to 400. Lightly spray or grease a cookie sheet with cooking spray or vegetable shortening.
Cut shortening into the flour until it's the size of large peas.
Stir in buttermilk with a fork until everything is well incorporated and no pockets of dry flour remain.
On a lightly floured board, turn your dough over on itself a couple of times and then pat it to a one-inch thick circle with your fingers.
Using a biscuit cutter or a glass with a clean edge, cut out your biscuits. Don't twist the cutter--go straight down and back up to prevent sealing the edges--it can keep your biscuits from rising.
Place the biscuits on a lightly greased cookie sheet and bake at 400 degrees for 15-20 minutes until they are brown.