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.
My favorite method is with leaf lard, grassfed butter, and whey leftover from yogurt making. Crisco and Butter is what the original recipe called for, and that’s also good. You can add jalapeños, chives, or other herbs, and even try mixing in your favorite cheese. Sometimes I sprinkle brown sugar on top of a couple of them to eat with dessert!