Buttermilk Biscuits
- Level: Intermediate
- Yield: about 8 to 9 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8.5 servings
- Calories
- 448
- Total Fat
- 25
- Saturated Fat
- 6
- Carbohydrates
- 48
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 2
- Sodium
- 522
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
Ingredients
4 cups all-purpose flour
1 tablespoon salt
1 tablespoon baking powder
2 teaspoons baking soda
1 cup vegetable shortening, cold, cut into 1/2-inch pieces
1 1/2 to 2 cups buttermilk, plus additional for brushing
Directions
- Preheat the oven to 375 degrees F.
- Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands or a stand mixer fixed with a dough hook until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
- Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.