Tag Archives: Baking

Easy Buttermilk Biscuits

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INGREDIENTS:

3 1/2 cups self-rising flour
1/2 tsp. salt
3 heaping tbsp. shortening or lard
1 heaping tbsp. Mayonnaise
1 to 1/2 cups whole buttermilk
4 tbsp. melted butter or margarine

DIRECTIONS:

1.  Pour 3 1/2 cups of flour into large mixing bowl. Add salt, shortening and mayo.
2.  Cut* the shortening and mayo into the flour. (*chop the chunks with a fork or large spoon until they are small lumps and well incorporated into the flour)
3.  Slowly add in your buttermilk, mixing with a spoon until the dry flour is incorporated and the dough is firm but moist and sticky on the spoon and sides of the bowl (much firmer than cake batter; about the consistency of a thick, sticky, spoonable cookie dough).

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4.  Grease a baking pan with shortening and dust it with flour.
5.  Sprinkle a few tbsp. of extra flour over the top of your bowl of dough, then turn out the dough onto a well-floured surface.
6.  Dust your hands and the top of the dough pile with a little flour.  Gently press the dough a little and then fold it over once. Shake a little flour on any sticky parts of the dough, especially around the edges.
7.  The dough ball should be about 2 to 2 1/2 inches thick.  Press your biscuit cutter into flour and then cut out one biscuit. Pick it up carefully and place it in the pan.
8.  Continue cutting out biscuits one at a time, placing them in the pan with the sides of each biscuit touching one another.

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9.  Place biscuits in a pre-heated 375 degree oven.  Bake for 10 minutes (until biscuits start to rise and press against each other.)

10. Removed biscuits from the oven and drizzle melted butter on top of them.

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11. Return to the oven and bake until light golden brown (usually an additional 10 to 12 minutes)

ADDITIONAL NOTES:

Make your biscuits larger and thicker than you instinctively think they would need to be.
I use a large-mouth coffee cup as my biscuit cutter.
I’m a Southern girl so I prefer White Lily self-rising flour, Crisco shortening, and Duke’s mayonnaise.
Over-handling the dough will make your biscuits tough.
I still mix my dough with the same big spoon that my mama and my grandmother used.

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