Perfect Buttermilk Biscuits
These delicious biscuits won’t disappoint you. Be sure not to over mix, and use your hands to gently knead and pat the dough into a circle.
Serves: 10Hands-on: 20 minutesTotal: 35 minutesDifficulty: Medium
- 2 cups all-purpose flour
- 2 1⁄2 tsp. baking powder
- 1⁄4 tsp. baking soda
- 1 tsp. salt
- 1⁄4 cup vegetable shortening, chilled
- 2 Tbsp. butter, chilled
- 3⁄4 cup buttermilk
- Preheat oven to 450°F. Adjust oven rack to center position.
- In a large bowl, combine flour, baking powder, baking soda, and salt. Cut in shortening and butter until you have pieces the size of small peas. Make a well in the center of dry ingredients and pour in buttermilk. With a wooden spoon, gently blend dry ingredients into buttermilk just until mixture clumps together. If necessary, add a few more teaspoons of buttermilk.
- Transfer dough to a lightly floured board and knead gently just 4 or 5 times. Pat out in a circle about 8 inches in diameter and 1⁄2 inch thick. Using a 2 1⁄2-inch biscuit cutter, cut out and place on an ungreased baking sheet. Bake for about 10 to 12 minutes until tops are browned.