Powdermilk Biscuits

Food Network Kitchens

Recipe courtesy Food Network Magazine

Picture of Powdermilk Biscuits Recipe Photo: Powdermilk Biscuits Recipe
Rated 3 stars out of 5
  • Rate This Recipe
  • Read 2 Reviews
Total Time:
35 min
Prep
15 min
Cook
20 min
Yield:
20 biscuits
Level:
Easy
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Ingredients

  • Unsalted butter, for the pan
  • 1 3/4 cups bread flour
  • 1 3/4 cups cake flour, plus more for dusting
  • 2 1/2 tablespoons baking powder
  • 1/4 cup sugar
  • 1 1/2 teaspoons kosher salt
  • 3/4 cup plus 2 tablespoons vegetable shortening
  • 2 large eggs, plus 1 beaten egg for brushing
  • 1 cup buttermilk or milk

Directions

Preheat the oven to 350 degrees F. Butter a baking sheet.

Whisk the bread flour, cake flour, baking powder, sugar and salt in a large bowl. Work in the shortening with your fingers until the mixture is combined. Beat the eggs and buttermilk, then stir into the flour mixture with a fork to make a shaggy dough.

Turn the dough out onto a lightly floured surface and roll out to 1/4 inch thick. Cut out biscuits using a 2 1/2-inch-round cutter or glass, rerolling the scraps as needed. Transfer to the prepared baking sheet. Brush with the beaten egg.

Bake until golden and puffy, 18 to 20 minutes. Transfer to a rack and let cool slightly. Serve warm.

Photograph by Charles Masters

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Newest Ratings and Reviews

Read all 2 reviews

  • on October 23, 2012

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    I had excellent results with this recipe. I've tried many buttermilk biscuit recipes to compare and find which I like best. This is #1. Using the cake flour makes the biscuits light and tender. I didn't have bread flour so used AP. As far as how thin the dough was rolled out, I just judged what I thought was appropriate. I used a regular, medium size biscuit cutter. I did, in fact, preheat my oven to 350 F and didn't have a problem with the temp, although, I agree that most recipes call for the oven to be about 400 F. Thought the biscuits tasted great with salted butter. Yum, this will be a keeper.

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  • on August 12, 2012

    Flag

    I couldn't be MORE DISAPPOINTED!!!!......You DO NOT need two kinds of flours....crisco....sugar...or eggs...AND!!!...the temp given (350is NOT hot enough.....AND....rolling out dough to 1/4 inch thickness is WAY WAY WAY too thin......if you want a good buttermilk biscuit this isn't it....i followed the instructions to the letter and got FLAT,pasty, HOCKEY PUCKS....my room mate took one bite and threw it out......

    people found this review Helpful.
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