Recipe: Yummy buttermilk biscuits

buttermilk biscuits. The best buttermilk biscuits I've made since I began my quest for the perfect biscuit. I love the folding technique that left the biscuits with the perfect consistency not to mention flaky. Add buttermilk; stir just until the dough clings together. After baking hundreds of Southern buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuits. This no-fail biscuit recipe will make you look like a pro, even if this is your first attempt at biscuit-making.

The instructions below are precise for a reason and should be followed as written. Generously brush the tops of biscuits with buttermilk. But I also love them smeared with strawberry jam or covered in country gravy loaded with spicy pork sausage. You can cook buttermilk biscuits using 3 ingredients and 7 steps. Here is how you achieve that.

Ingredients of buttermilk biscuits

1. Prepare 1 cup of Buttermilk.
2. Prepare 1 small of bowl vegetable oil.
3. You need 2 cup of Wr self rising flour.

Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Use full-fat buttermilk, and give the container a good shake before measuring. If the sides of your biscuits are touching, they will rise higher.

buttermilk biscuits step by step

1. preheat oven to 425.
2. In medium bowl mix butter milk and flour.
3. Add buttermilk till doughy consistency will be more than one cup just start with one but add till doughy.
4. Flour aluminum foil and roll out dough onto foil.
5. Make sure flour covers all dough.
6. Cut out with cutter coat both sides with oil place in pan sides touching.
7. Cook till golden brown watch closely.

This is my go-to biscuit recipe for biscuits and gravy! It can be easily made by pulsing the cubed butter into the flour using a food processor, then adding just enough buttermilk for a nice moist dough (also pulsed in using the food processor). Be sure to use parchment paper when baking. Folding creates multiple layers of dough and fat, giving rise to a tender, puffy biscuit. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern.