Dave's Basic Buttermilk Biscuits
Submitted by mytquinn
Classic buttermilk biscuits made with vegetable shortening for maximum flakiness, ready in 20 minutes. These tender, golden biscuits need just 10 kneads and a quick bake at 450°F to achieve bakery-quality results at home.
YIELD
12 servingsPREP
10 minCOOK
10 minREADY
20 minVegetable shortening is the secret weapon here, creating layers that shatter when you pull a hot biscuit apart instead of turning dense and cakey.
The dough gets mixed just until moistened, turned out onto a floured surface for exactly 10 kneads (not more), then patted into a rectangle and cut into rounds that bake up tall and tender.
Cutting the shortening into the flour until it resembles bread crumbs is crucial; those pea-sized bits of fat melt in the oven and leave behind pockets of steam that push the layers apart.
Serve these straight from the oven while they’re still warm enough to melt butter on contact, or make them a day ahead and reheat wrapped in foil at 300°F.
Kitchen Tips
- Use a sharp-edged cutter and press straight down without twisting to get the cleanest rise
- Brush tops with melted butter right after baking for an extra-rich finish
- Fold chopped dried apricots or raisins into the dough for a sweet variation
Ingredients
Directions
HEAT THE OVEN TO 450F.
Sift the flour with the baking powder, salt and baking soda.
Cut in the vegetable shortening until mixture resembles bread crumbs.
Stir in the buttermilk with a wooden spoon until just blended.
Turn the mixture onto a floured surface, and knead 10 times.
Pat the dough into a rectangle ½-inch thick.
Cut with a 3-inch cutter, and place biscuits close together on an ungreased cookie sheet.
Bake in the center of the oven for 10 to 12 minutes, or until golden brown.
Serve immediately.
Makes about 20.
Biscuits can be made a day in advance and covered tightly in aluminum foil.
Reheat in a 300F oven for 10 minutes.
Note: Dried fruits can be added to batter.
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