Buttermilk Biscuits
Buttermilk Biscuits
There seems to be a lot of confusion in America these days. Of course, I'm talking about the correct way to make a fluffy, flaky biscuit. Know what's even better than buttermilk? Try using the leftover whey from draining homemade yogurt and ricotta cheese!
Equipment
- Kitchen Scale
- Sheet pan
- Dough Blender
- 2.5" Round Cutter
- Parchment paper
Ingredients
- 4 cups all-purpose flour
- 2 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp sugar
- 6 tbsp shortening
- 4 tbsp butter
- 12 fl.oz. buttermilk or whey
Instructions
- Measure all dry ingredients in a chilled bowl.
- Cut shortening and butter into dry ingredients until only coarse crumbs remain.
- Add the buttermilk or whey all at once and gently combine by 'patting' with a rubber spatula and floured hands. Do not overmix!
- Turn dough onto floured surface and pat or roll into a 1/2” – 3/4" thick disk.
- Using a 2.5" – 3” biscuit cutter, start at the edge and work around to maximize number of first-pat biscuits. Pat remaining scraps one more time and cut final biscuits. Do not pat out again, instead bake scraps for fried chicken breading.
- Place biscuits on a parchment-lined sheet pan or well-seasoned cast iron skillet. Bake for 15-20 minutes at 400F until golden brown. If you have a convection fan, you can turn it on High to shorten the bake time. The internal temperature of a cooked biscuit will be about 200F.
Notes
Serve with sausage gravy, butter and honey, homemade jam, apple butter or on their own.