Perfect Buttermilk Biscuits
This recipe is a classic but I have a shortcut to the expensive buttermilk(both financially and in a pinch kind of way) that was used by the first and second Yankee Chefs many times over. Using whole milk, put a tablespoon of apple cider vinegar or lemon juice into a cup of milk. Let it sit for at least an hour or do as my father did, and let it sit overnight at room temperature. By morning, the milk will have curdled quite well. Add this to your recipe below and you will have one flaky, tasty biscuit that is thoughtful of our forebears.
For 8 Serving(s)
- 2 cup(s) flour
- 2 teaspoon(s) baking powder
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 1/4 cup(s) cold vegetable shortening
- 2 tablespoon(s) butter or margarine, melted
Perfect Buttermilk Biscuits Directions
- Preheat oven to 350-degrees F. In a large bowl, blend together flour, baking powder, baking soda and salt. Add the vegetable shortening and crush with your fingertips, pastry knife or a fork until the shortening resembles little pebbles. Stir in the buttermilk until just combined. Turn out onto floured work surface and knead for only a minute, using extra flour if needed. Roll dough to an inch thick, or thicker if desired. Cut out biscuits with a 2-inch cookie cutter or the rim of a glass, constantly dipping in extra flour. Place biscuits onto ungreased baking pan. If you would like crispy biscuits on all edges, place these with an inch separation. Otherwise, snuggle them up close to one another. Brush the tops with melted butter and bake for 10-12 minutes, or until golden brown on top. Remove from oven, let cool slightly and transfer to serving dish.