Buttermilk Biscuits
By Sodernsilly
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Ingredients
- 1⅓ cups all-purpose flour
- 3 Tablespoons powdered milk
- 1 Tablespoons granulated sugar
- 2½ teaspoon baking powder
- ¾ teaspoon salt
- 2 dashes cream of tartar (find it in the spice aisle)
- ¼ cup cold butter-flavored shortening
- ⅔ cup cold buttermilk
- 5 Tablespoons melted margarine (butter) – divided
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat Oven to 450
In a medium bowl whisk together flour, powdered milk, sugar, baking powder, salt, and cream of tartar.
Cut shortening into dry mixture until it resembles large crumbs.
Make a well in the middle of the dry ingredients and pour in the buttermilk & 2 Tablespoons of melted butter. Stir gently JUST until combined
Place dough into the refrigerator for a minute or just until it cools down a bit.
Turn dough out onto a well floured surface (dough will be sticky, be sure to flour your hand and sprinkle dough with additional flour if needed)
Knead dough gently until it is elastic.
Roll or pat out dough to ½” – ¾” thick; using a wide glass or round cookie cutter, cut out circles. (You can re-roll the extra dough and cut out more biscuits but they won’t be as pretty as the first batch)
Dip each biscuit into the remaining melted butter and place in an ungreased pan with the sides of the biscuits touching.
Bake in a 450 degree oven for 10-12 minutes, until golden.
Brush hot biscuits with melted butter. (you may have to melt some more butter)
1.) Keep Your Ingredients COLD! COLD ingredients make for an incredible biscuit!
2.) Whisk your dry ingredients really well to make sure everything is combined
3.) Once you add in your wet ingredients start being REALLY gentle. Biscuit dough does not like to be handled roughly or a lot. Mix your wet ingredients in gently with the dry ingredients JUST until they are combined. Do not over mix or you’ll have a flat & dense biscuit on your hand. (this may take some practice or at least with me it did because I’m very heavy-handed)
3.) Knead your dough gently just until it is elastic. (don’t over knead)
4.) When cutting out your biscuits do not twist the cookie cutter. This will result in a flat biscuit
5.) Before placing biscuits in the oven, use your thumb to make a small indention on the tops of the biscuit. This will help them to rise evenly.
6.) If your biscuit dough starts to get warm as you’re working with it, place it into the refrigerator to cool off a little.
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