Traditional Southern Buttermilk Biscuits
Traditional Southern Buttermilk Biscuits recipe
Yield
12 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 5 | tablespoons |
vegetable shortening
chilled |
|
| 1 | cup |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 75 | ml |
vegetable shortening
chilled |
|
| 237 | ml |
buttermilk
|
|
Directions
Preheat oven to 425℉ (220℃). In a large bowl, sift together flour, salt, soda, and powder.
Using a pastry blender or two knives, cut the shortening into the flour mixture until coarse crumbs form.
Add the buttermilk, tossing with a fork until a dough forms.
Turn the dough onto a lightly floured surface. Gather into a disk.
Knead lightly a few times until smooth.
(The dough may be made up to two hours ahead, wrapped in plastic wrap, and refrigerated until ready to use.)
Pat the dough to ¾ inch thick. Using a biscuit cutter or a glass dipped in flour, cut out the biscuits.
Place them, two inches apart, onto an ungreased baking sheet.
Gather dough trimmings, pat to ¾ inch thick, and cut out more biscuits.
Bake until golden brown, about 12 to 15 minutes. Serve hot.
