Both Caroline and I have a weakness for biscuits. Between the two of us, we could probably eat this whole batch. Tonight we enjoyed them with butter, stawberry freezer jam, apple butter, and plain along with our Tortellini and Bean Soup. Yes, sure, you could make Bisquick biscuits that would serve the same purpose. But they won't be as good as these. And they won't taste as good tomorrow. And you won't have the experience of making a dang good biscuit.
Buttermilk Biscuits
Adapted from Better Homes and Gardens
Pictures by Caroline
3 cups flour
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1/2 cup butter, slightly softened
1/4 cup shortening
1 1/4 cups buttermilk*
Adapted from Better Homes and Gardens
Pictures by Caroline
3 cups flour
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1/2 cup butter, slightly softened
1/4 cup shortening
1 1/4 cups buttermilk*
1. Preheat oven to 450°F.
2. In a large bowl, stir together the dry ingredients.
3. Using pastry blender (or your fingers), cut in butter and shortening until mixture resembles coarse crumbs.
4. Add buttermilk all at once and stir just until moistened.
5. Turn dough onto a lightly floured surface. Knead dough by folding and gently pressing dough 4-5 times or until dough just holds together. Pat dough flat until 3/4 inch thick. Cut dough with a floured biscuit cutter (or, if you lack a biscuit cutter like we do, use a drinking glass). Be careful not to add too much flour to the dough or you will end up with tougher biscuits than desired.
6. Place biscuits on an ungreased baking sheet and bake for 10-12 minutes or until golden. Serve immediately.
2. In a large bowl, stir together the dry ingredients.
3. Using pastry blender (or your fingers), cut in butter and shortening until mixture resembles coarse crumbs.
4. Add buttermilk all at once and stir just until moistened.
5. Turn dough onto a lightly floured surface. Knead dough by folding and gently pressing dough 4-5 times or until dough just holds together. Pat dough flat until 3/4 inch thick. Cut dough with a floured biscuit cutter (or, if you lack a biscuit cutter like we do, use a drinking glass). Be careful not to add too much flour to the dough or you will end up with tougher biscuits than desired.
6. Place biscuits on an ungreased baking sheet and bake for 10-12 minutes or until golden. Serve immediately.
*If you don't happen to have buttermilk in your fridge (which, if you're like most people, you probably don't), you can make buttermilk by adding about 2 tablespoons lemon juice or white vinegar to your milk. Just be sure you pour about 2 tablespoons less milk in so you don't add too much liquid to your biscuits.
4 comments:
I can't wait to make these along with the soup. Thanks guys.
If you like biscuits you will devour these.
Thanks for giving me this blog site Caroline! I tried making these today. They tasted great and I love how easy they are! I am a very inexperienced biscuit maker and my dough was too sticky so I added more flour, but I think it made them not as fluffy. How sticky should the dough be when you knead it?
You should be able to pat the dough flat without it completely sticking to your fingers. If it's really sticky when you're done mixing it, lightly roll the dough in flour, but don't mix more flour in. This will keep it from being too sticky while preventing it from becoming too heavy when baked.
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