Perfect Buttermilk Biscuit
Submitted by bala112693
Flaky buttermilk biscuits made with frozen shortening rubbed into quadruple-sifted flour. The freezer trick and gentle handling are what make these tall and tender.
YIELD
19 biscuitsPREP
30 minCOOK
12 minREADY
42 minThis recipe takes buttermilk biscuits seriously. The flour gets sifted four times. The shortening goes in the freezer until it’s hard enough to snap into tiny pieces. Every detail here is about creating layers of flaky, tender crumb that pull apart in sheets.
Freezing the shortening flat in a plastic bag before cutting it into ¼-inch bits is the technique that makes these different. Cold, solid fat creates steam pockets as it melts in the hot oven, and those pockets are what give biscuits their flaky lift. Warm, soft shortening just blends into the flour and you end up with a dense, cakey puck instead.
Quadruple sifting the dry ingredients sounds excessive, but it distributes the baking powder and soda evenly and aerates the flour so it’s lighter before the buttermilk goes in. The buttermilk itself reacts with the baking soda, adding a second source of lift and that characteristic tang that Southern biscuit lovers know.
Handle the dough as little as possible. Sticky is fine. Over-kneading develops gluten, which makes biscuits tough instead of tender. Pat to ½ inch, cut with a sharp 2-inch cutter, and place them touching in rows so they support each other and rise straight up.
Pro Tips
- Don’t twist the cutter when pressing down. Twisting seals the edges and prevents the biscuit from rising evenly
- Place biscuits touching each other on the baking sheet. They push against each other as they rise, forcing the lift upward for taller biscuits
- Use a sharp cutter, not a glass. Dull edges compress the dough and kill the rise
- Serve immediately. Biscuits are at their absolute best within 10 minutes of leaving the oven
Variations
- Cheddar biscuits: Fold in ¾ cup shredded sharp cheddar after rubbing in the shortening
- Herb butter: Brush the tops with melted butter mixed with dried thyme and garlic powder right out of the oven
- Butter swap: Replace shortening with frozen grated butter for richer flavor (slightly less flaky, more buttery)
Ingredients
Directions
Place shortening in small plastic food bag.
Flatten shortening between plastic sheets so it is thin and return to freezer.
This allows shortening to become hard enough to break, into tiny pieces when added to dry ingredients.
Tear 2 pieces wax paper about 15 inches long and place on counter, Sift flour, baking powder, baking soda, sugar and salt onto wax paper.
Place empty sifter on top of bare sheet of wax paper, lift sheet of wax paper holding sifted dry ingredients by sides and pour through sifter, sifting onto bare wax paper.
Sift back and forth 3 times, then sift once more into large mixing bowl.
Remove shortening from freezer.
Cut into small bits, about ¼ inch square.
Drop shortening bits into bowl of dry ingredients and, using fingertips, lightly rub shortening and flour together, occasionally tossing flour mixture so you touch all particles of shortening with flour.
When mixture has bits of flour-covered shortening throughout, begin adding buttermilk.
Using fork, add buttermilk, lightly stirring to mix with dry ingredients.
Cover board or surface with dusting of flour.
Gather sticky mass of dough and place on floured surface.
Dust hands with flour and gently knead dough, adding enough flour only to make dough manageable.
Pat dough with hands or roll with floured rolling pin into round ½-inch thick.
Using 2-inch cutter, cut out biscuits and place touching each other in 3 rows, in center of greased baking sheet.
Place on middle rack of 425-degree oven and bake 12 minutes, or until lightly golden.
Remove from oven and serve hot or warm.
Makes 19 (2-inch round) biscuits.
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