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Buttermilk Biscuit Recipe from scratch

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!
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Course: bread
Cuisine: American
Keyword: quickbread
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 18 biscuits
Author: Kent Dagnall
Cost: $1

Equipment

  • Kitchen Scale
  • Sheet pan
  • Dough Blender
  • 2.5" Round Cutter
  • Parchment paper

Ingredients

Instructions

  • Measure all dry ingredients in a chilled bowl.
    Step 1 measuring
  • Cut shortening and butter into dry ingredients until only coarse crumbs remain.
    Step 2 cutting butter and lard or shortening into flour
  • Add the buttermilk or whey all at once and gently combine by 'patting' with a rubber spatula and floured hands. Do not overmix!
    Step 2 mixing
  • Turn dough onto floured surface and pat or roll into a 1/2” - 3/4" thick disk.
    Step 4 First Pat
  • 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.
    Step 6 Cutting Biscuits
  • 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.
    Step 6 Baking Biscuits

Notes

Serve with sausage gravy, butter and honey, homemade jam, apple butter or on their own.