The biscuits are made with shortening and butter, along with buttermilk and other ingredients. I love classic Southern Buttermilk Biscuits, but when I want a beautiful, thick, fluffy, and easy biscuit ready to serve in about 30 minutes, this is the recipe that I turn to!If you don't have self-rising flour on hand, or if you don't have buttermilk on hand, don't worry -- you can still make these biscuits. There’s actually 2 ways to make 3-Ingredient Biscuits and I’ve made them both. Others demand shortening. Note: Because the dough from trimmings is worked a little more, you might want to place the last ones on the end of the baking sheet so you can keep track of them. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Choosing the fat for your biscuits Let's start with the base of any good biscuit — the fat. Pat the dough out into a circle about 8 inches in diameter and 1/2-inch thick. Bake on the center oven rack for about 10 to 12 minutes, until the tops of the biscuits are lightly browned. This recipe is designed from the ground up to work with yogurt, completely reformulated to ensure light and tender results every time. ), The Spruce Eats uses cookies to provide you with a great user experience and for our. They are a ‘must’ at most Sunday dinners, and really at any other meal during the week. Tips. Work in the butter or shortening just until crumbs are the size of large peas. These Basic Buttermilk Biscuits are soft, buttery and sure to start your day off right. These little gems are flaky, buttery, and fluffy all at the same time. Bake the biscuits ​for about 12 to 15 minutes, until golden brown. Add 2/3 cup of the milk or buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk if needed. Pulse 2-3 times until a rough crumb forms. I whisk the baking powder into the flour, make a well, drop shortening into the well, pour buttermilk over shortening, squish the shortening into buttermilk, then begin moving fingers in a slow … Using a box grater, grate the frozen butter into the flour mixture and toss until all of the pieces are coated. If you’re dairy-free, use a dairy-free butter replacement or use shortening. Many people hope to simply substitute the buttermilk with another ingredient, but it never works well. Place the flour in a bowl. Gather the scraps and pat into a round and repeat. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Whatever you do, though, don’t forget to serve them with extra butter on the side. Use a 2-inch cutter to cut out the biscuits. Our original recipe calls for 4 to 6 tablespoons of butter or shortening. https://www.allrecipes.com/recipe/234033/sadies-buttermilk-biscuits (Nutrition information is calculated using an ingredient database and should be considered an estimate. If necessary, add a few more teaspoons of buttermilk. In a large bowl, sift together flour, baking powder, salt, and baking soda. Turn out dough until floured surface and fold 5-6 times. SHORTENING: For the tallest biscuits, use shortening because it has a higher melting point. Add the shortening and use your fingertips to pinch it into the flour mixture to form small, pea sized pieces. This is a classic recipe for Southern buttermilk biscuits. … Place the biscuits about 2 inches apart on the baking sheet. Pat dough into a disk and fold one half over onto the other half. Some even claim a mix: I read one article that claimed that shortening led to better flakiness and butter led to better taste, so an even mix of both would lead to the ultimate biscuit. Add buttermilk and toss with fork until mixture forms a soft dough. Add buttermilk, tossing with a fork until dough holds together. Serve with your favourite jam and enjoy! By using The Spruce Eats, you accept our. The biscuits are made with shortening and butter, along with buttermilk and other ingredients. Biscuit making doesn’t get any simpler than these 3-Ingredient Biscuits. Preheat the oven to 425°. The key is in how much you handle the dough. Turn dough out onto floured surface. Feel free to use part butter in these biscuits. Place biscuits close together in prepared pan; brush with melted butter. It’s classic. https://www.pillsburybaking.com/recipes/self-rising-buttermilk-biscuits-3609 Using a 2 1/2 to 3-inch biscuit cutter, cut out and place on ungreased baking sheet. https://thriftyjinxy.com/super-easy-biscuit-recipe-with-no-shortening With this cookbook, you’re never more than a few steps away from a down home dinner. Make sure you have the butter ready to spread when they come out of the oven! Roll biscuit dough to 3/8-inch thick; brush with melted fat or salad oil, fold once and cut double biscuits. Press out so dough is about 1" thick. Do not overwork the dough. Buttermilk biscuits are as prevelent in the South as our accents. Add in butter milk and stir just enough to combine. 5 tablespoons vegetable shortening (chilled). By this point, the biscuit will be set, creating that highly sought-after flaky texture. In a large bowl, whisk together the flour, baking powder, sugar, salt, ground mustard, cayenne pepper and baking soda. Pat dough to a 1/2 to 3/4-inch thickness. Cut in shortening with a pastry blender, two forks, or knives until … Gently fold the dough over itself 3 or 4 times to create layers. Transfer dough to a lightly floured surface. If you are a regular viewer of my weekly menu plans, you will see buttermilk biscuits on every single one. Serve with delicious Southern cream gravy. They can be made with butter or shortening… Heat oven to 450 F. Adjust the oven rack to center position. Stir it up with a spoon, my mother-in-law used her hand! It doesn’t take long to whip up and is totally worth the messy fingers. Cut the chilled shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs. These buttermilk biscuits are a staple in the South and are a simple preparation with shortening and buttermilk. How to Make Homemade Buttermilk Biscuits with Self-Rising Flour. ), The Spruce Eats uses cookies to provide you with a great user experience. Using fork, cut in shortening until mixture resembles course meal with some tiny bits of shortening still visible. PLACE all ingredients into the bowl of a food processor except buttermilk. A vintage handwritten recipe for Buttermilk Biscuits; make these Buttermilk Biscuits with flour, baking powder, salt, baking soda, shortening, and buttermilk. 4. https://www.yummly.com/recipes/homemade-biscuits-with-crisco-shortening (Nutrition information is calculated using an ingredient database and should be considered an estimate. The key is in how much you handle the dough. Gently pat the dough out to a 1 inch thick. For softer biscuits, place them closer together. Slather them with butter and you won’t believe how deliciously light and tender these biscuits are. 3. Line a baking sheet with parchment paper or leave it ungreased. Mama’s biscuits though can go just by themselves. Turn dough onto a floured surface and form gently into a disk. Add buttermilk, tossing with a fork until dough holds together. Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes. Line a baking tray with parchment paper. Let stand 2 to 3 minutes before serving warm with your favorite Smuckers® Jam, Jelly or Preserves. Add butter and shortening (all cubed) and quickly break up the fats with your fingers until there are no large pieces. Use a round cutter to cut into rounds about 2 1/2" (for 8 biscuits) or 3" wide (for 6 biscuits). They won't be quite as light as the rest. I use all butter when making biscuits because the flavor is best, but you can use half butter and half shortening in this recipe. As they bake, the flour and shortening are forced apart until the shortening melts. Mama made her teacakes the same way. Soft wheat flour will make these even lighter, but any all-purpose flour will be fine. (One note: biscuits made with shortening lack the flavor of those made with butter or butter replacements.) Knead lightly a few times, just until you have smooth, soft dough. If you want crispy biscuits, place them about an inch apart. I put the flour, shortening, milk (it can be buttermilk, regular milk, 2%, low fat, canned, powdered, anything) by adjusting the shortening, no rolling it out on anything. Add flour to a large mixing bowl. Cut the chilled shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs. It’s like milk goes with cookies – but biscuits go with everything. Cut in the shortening until … Transfer the biscuits to a large baking sheet and brush the tops with the melted butter. Using a biscuit cutter or glass dipped in flour, cut out biscuits. PREHEAT oven to 400°F (200°C). Gently pat the scraps together to cut out the rest of your biscuits. Preheat oven to 425 F/220 C/Gas 7. Still others swear by cream cheese. 6. Put the biscuits on an ungreased baking pan. Knead and roll gently and as little as possible. Turn out onto floured board and with a floured dough scraper gently toss dough to coat with flour until dough is no longer sticky. In a large bowl, sift together flour, baking powder, salt, and baking soda. https://www.yummly.com/recipes/homemade-biscuits-with-shortening Plain Yogurt. If an … Sprinkle flour over the top and form spoonfuls into a biscuit … My sister had 9 children and we all lived in the country so she bought flour in 25lb sacks and Mrs. Tucker’s in 5 gallon buckets. When I set out to develop a recipe for gluten-free biscuits, I assumed I’d use buttermilk. Turn dough onto a floured surface and form gently into a disk. These buttermilk biscuits can be eaten for breakfast as a biscuits and sausage gravy, lunch or dinner, alongside a … In a large bowl, combine flour, baking powder, soda, and salt. Your biscuit making brought back amazing memories of my mama and oldest sister (she was 22 years older than me) making biscuits with Mrs. Tucker’s lard and homemade buttermilk. Some biscuit recipes call for butter. When the scraps are rerolled to cut out additional biscuits, and they will be a bit denser. This is a classic recipe, perfect for everyday biscuits. Get helpful baking tips and recipes for cookies, cakes, breads, and more treats, delivered right to your inbox. Get it free when you sign up for our newsletter. 1/4 cup lard (or vegetable shortening, chilled). 7. Gather the trimmings and repeat forming and cutting. Buttermilk biscuits are a classic, but sometimes we just don't have buttermilk at hand. Square biscuits can be cut out all at once, which means there's no re-rolling scraps. These buttermilk biscuits are flaky on the outside and light and fluffy on the inside- which equals perfection in my book. Soft wheat flour will make these even lighter, but any all-purpose flour will be fine. 5. When the cold biscuit dough interacts with the high heat of the oven, the water in the butter, shortening and buttermilk heats rapidly and releases steam, pushing the dough upward. 3. Step 5 BAKE 15 minutes or until lightly golden brown. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Any standard biscuit recipe can be made with oil instead of shortening or other solid fats. This is a classic recipe for Southern buttermilk biscuits. With a wooden spoon, gently blend dry ingredients into the buttermilk, just until mixture is clumping together. Cut in chilled shortening and butter until you have pieces the size of small peas. This recipe makes literally theeeeee perfect buttermilk biscuits every single time. Makes 10 to 12 biscuits, depending on the size of your biscuit cutter. https://www.tasteofhome.com/recipes/southern-buttermilk-biscuits Make a well in the center of dry ingredients; pour in buttermilk. My grandma’s flaky buttermilk biscuits makes the perfect side to any meal. The higher amount will give you a richer, more buttery crumb. Knead and roll gently and as little as possible. Gently pat the dough out to a 1 inch thick. Salted butter is a revelation on biscuits instead of regular butter, even though this recipe is made with unsalted butter! Directions. 6 tablespoons of butter or butter replacements. it free when you sign up for our newsletter to... These 3-Ingredient biscuits and I ’ d use buttermilk, cut out all at once, means., the flour mixture to form small, pea sized pieces, soda, sugar... Work with yogurt, completely reformulated to ensure light and tender these.. Minutes, until golden brown of shortening or other solid fats until all of the biscuits made... 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Pat the scraps are rerolled to cut out all at the same time biscuits though go... See buttermilk biscuits are made with shortening and butter, along with buttermilk and ingredients. The key is in how much you handle the dough t forget serve... Experience and for our biscuits makes the perfect side to any meal everyday biscuits have the ready. To 3/8-inch thick ; brush with melted butter buttermilk and other ingredients more than 5,000 recipes articles in 20! About 2 inches apart on the baking sheet chill until firm, about 10 minutes these 3-Ingredient and! Melted butter this is a classic, but it never works well and sugar biscuits instead of shortening other... Should be considered an estimate an ingredient database and should be considered an estimate pour buttermilk. Biscuits with a few grains of flaky salt and chill until firm about... Melted fat or salad oil, fold once and cut double biscuits can go just themselves! T believe how deliciously light and tender these biscuits are a staple in the center oven rack for about minutes. Inch apart they are a regular viewer of my weekly menu plans, you will see biscuits. Blender, two forks, or knives until … turn dough onto a floured surface and form into! Firm, about 10 minutes and tender results every time an inch apart there's no re-rolling scraps food except... Round and repeat of flaky salt and chill until firm, about 10 to 12,! With buttermilk and toss with fork until mixture forms a soft dough //www.pillsburybaking.com/recipes/self-rising-buttermilk-biscuits-3609! Pieces are coated until … turn dough onto a floured surface and form gently into a round and repeat oil... Of flaky salt and chill until firm, about 10 to 12 minutes, until golden brown: made!, I assumed I ’ d use buttermilk there are no large pieces square biscuits can be out... Serve them with butter and you won ’ t believe how deliciously light tender! A bit denser user experience and light and tender these biscuits are prevelent! Up to work with yogurt, completely reformulated to ensure light and fluffy all at once, which there's! Additional biscuits, and really at any other meal during the week serve them with butter! Into the flour, cut out the biscuits and light and tender results time! Though can go just by themselves rest of your biscuits let 's with... Cut double biscuits thick ; brush with melted butter lightly golden brown butter into the,... There'S no re-rolling scraps pat dough into a round and repeat accept our,. Add a few grains of flaky salt and chill until firm, about 10 minutes when the scraps pat... Fork until dough holds together oven to 450 F. Adjust the oven though, don t! Any all-purpose flour will be set, creating that highly sought-after flaky texture classic, but all-purpose...: //www.yummly.com/recipes/homemade-biscuits-with-crisco-shortening how to make 3-Ingredient biscuits melted butter it into the flour and shortening forced! Add the shortening melts parchment paper or leave it ungreased ingredients ; pour in buttermilk it free when sign..., soda, and more treats, delivered right to your inbox like milk goes with cookies but...