I've been making these biscuits for years and have recentlymade a few tweeks to the recipe. They melt in your mouth!
The key to good biscuits is to stir the ingredients together
just until combined. And handle the dough as little as possible.
4 c flour1 T salt
1 T baking powder
2 t baking soda
2 T sugar
1 c solid shortening
1 3/4 c buttermilk
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Sift dry ingredients into large bowl.
Add shortening and cut with pastry cutter until
it resembles fine crumbs.
Make a well in the center of the flour mixture and
pour in the buttermilk.
With a fork, gently stir just until combined.
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Turn out onto a sheet of parchment paper,
lighly floured. Press with hand to about 1" thick
Spread with 2-3 T soft butter. Fold the dough
over on itself 3-4 times.
Press out to 1 and 1/2 " thick.
Cut into biscuits. I made 15 biscuits.
~~~~
Place on parchment lined baking sheet
Bake 375 for about 20 minutes.
Immediately remove from cookie sheet.
Oh boy oh boy oh boy! It's printed out and pinned on the fridge. Good thing I'm stocked up on good jams. :) Thanks for sharing!
ReplyDeleteI'm southern born and bred but I sure haven't mastered baking biscuits. Yours, on the other hand, sound (and look) divine.
ReplyDeleteThe part that confuses me every time when I read biscuit recipes is, "stir just until combined." Maybe I'm just really dense, but I can't figure out exactly what that means. Stir until it's combined just enough that the ingredients stick together? Stir until all the ingredients are "wet"? Do you want to still see powdered ingredients... or not? See confusion. When I've attempted biscuits in the past I'm quite sure I've overmixed them.
Betsy, please consider a tutorial! Clearly I need remedial help...
BPG ~ ok...let me know how they turn out! :)
ReplyDeleteMG ~ Yes, you have the right idea. I use a fork and move the fork around the edge, folding the dry ingredients to the center into the buttermilk while I turn the bowl with my left hand. I stir and mix gently until all the flour is incorporated. Then stop stirring. I guess the idea is that you don't beat it like cake batter or cookie dough. Then when it's turned out onto the floured board...just pat it into place...no kneading like rolls. The dough is wet and sticky...just use a little flour dusted on your hands or the dough.
ReplyDeleteI also keep a close eye on them while they are baking. I use a Cushion-Air baking sheet and set my timer 5 minutes early to make sure I don't over bake.
OK....good luck! :)
My wife and girls make the baking powder biscuits. I love them. I'll have to make sure they pick up this rec. and slather it in raspberries like your picture. Yum!
ReplyDeleteYum yum yum! I don't know why, but homemade bisquits are a winter time breakfast treat at the Manor. I tend to cook things seasonally, without any rhyme or reason. Habit I think. I might just have to break the habit this weekend, though~!
ReplyDeleteJust printing out the recipe now....these look so fluffy....
ReplyDeleteThanks Betsy!
Strider ~ I haven't made baking powder biscuits in years, but they are yummy too! Yes, you must put the fresh jam on for the full effect! :)
ReplyDeleteWillow ~ we do foods seasonally here, too, but biscuits seem to stay around all year long. Maybe thinking about summer fruit jams will help.:)
ReplyDeleteLavinia~ hope you like them!
ReplyDeleteMmmmmmmm--- I love buttermilk, and I know these biscuits must be "melt in the mouth" good! I'll write thsi recipe down..thanks!
ReplyDeleteWow!! I can't wait to try these! Thanks for sharing these.
ReplyDeleteOne word. YUM!!!!!!!!!!!!!!!
ReplyDeleteThose look SCRUMPTIOUS!!!!!!!
ReplyDeleteJust found your blog today, nice to meet you:)
I am making these tonight for dinner! Thanks again!
ReplyDeleteoh my these look so good!
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