Friday, April 27, 2012

~ Best Buttermilk Biscuits ~

I grew up in the south and what southern gal doesn't love biscuits and gravy?? 

 Since setting out on my own I have been on a quest for the perfect buttermilk biscuit.  You know the yummy flaky kind your grandma used to make or one from here

or here

My poor family has endured the last several years as I experimented with recipe after recipe.  I made them with regular flour and self-rising flour. Buttermilk and regular milk, baking powder and baking soda.  I have left out the baking soda and used seltzer water.  I have used yeast and various amounts of butter, shortening and lard.  I have mixed them a little, I have mixed them a lot.  Baked them anywhere from 350-450.....I think you get the picture.  Some recipes were more successful than others.  For a while I even thought I might have found it.....that lasted for about a year or so, but it still wasn't what I wanted.  And day it finally happened!  I did it!  A biscuit recipe I can live with....

Best Buttermilk Biscuits

4 cups of flour (all purpose)
2 TB Baking Powder
2 tsp Salt
1 tsp sugar
2 cups buttermilk (I rarely have that on hand so I add a little lemon juice and make sure it is cold)
1 cup of shortening (chilled works best)

Mix your dry ingredients.  Cut in shortening using a pastry blender, potato masher or two knives.  Stir in milk.  Turn out onto a well floured surface.  (This mixture is pretty wet) Don't roll it!  Pat it out and then fold onto itself about 4 times.  Cut with a floured biscuit cutter (do not twist your cutter) and place in pan touching each other.  Bake at 425 for 20 minutes.

I bake these in my cast iron skillet and they turn out beautiful AND tasty!!

This will make 18-24 biscuits which is dangerous for me to have just hanging around so I freeze half before they are baked.  When ready to use them just pop into the oven and bake as usual.  I actually think they are even better this way.  Maybe that's why they are so good at KFC--they've been mass produced, shipped frozen and then baked.

 Doesn't matter 'cus these are
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Kristin R. said...

I just made these biscuits for the 2nd time in less than a week. They're yummy!!! my only complaint is theyre not thick enough for bfast sandwiches, but thats user error on my part

Thank sooo much for sharing!

carol said...

I'm so glad you like these. If you want to use them for breakfast I would make them a little thicker and use a slightly bigger biscuit cutter or even a floured glass.