RCI-BR.003.0019.001
Buttermilk Biscuits
are a variety of biscuits using cultured buttermilk as the primary liquid. Other biscuits use milk,
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- c Self-raising flour2 unitsifted, preferably low-protein biscuit flour
- t baking soda1/4 unit
- t salt1/4 unit
- T sugar (optional)1 unit
- c shortening1/3 unit
- c plus 2T cultured buttermilk1 unit
- c All-purpose flour1/2 unit
- c butter1/4 unitmelted (optional)
Method
1
Move oven rack to highest position, and pre-heat to 450 degrees F.
2
Grease the bottom of a biscuit or cookie sheet with a shortening or butter.
3
Mix sifted flour, soda, salt, and sugar (if using) in a medium or large bowl.
4
Using a pastry blender or fork, cut in shortening until evenly distributed, with no flakes of shortening bigger than a green pea remaining. It will look like cornmeal, only coarser.
5
Using a large spoon, fold in 1/2 c buttermilk, then another 1/2 c to moisten the flour evenly. Stir only long enough to moisten the mixture sufficiently. If flour remains after a few stirs, add the remaining 2T buttermilk.
6
Let mixture rest and rise 3-5 minutes. The mixture should be quite moist, but not pourable. If the mixture seems dry, add more buttermilk.
7
Shape biscuits by hand using the method described in the Notes.
8
Place on greased biscuit sheet with sides touching
9
Delicately brush generously with melted butter.
10
Bake for 12-16 minutes, depending on the biscuit size, until tops and bottoms are nicely browned.
11
Serve immediately with softened butter. See Notes for additional ideas.