Homemade Buttermilk Biscuits
There is nothing better than enjoy warm buttermilk biscuits that are full of flaky layers for breakfast. There’s just something about eating homemade biscuits that makes life a little bit sweeter. Once you make our soft and Flaky Buttermilk Biscuits, you’ll not only see how easy they are to make, you’ll definitely want to be making them more often.
Servings 6
Equipment
- Pastry cutter or fork
- Parchment paper
- Sheet pan
- Biscuit cutter
Ingredients
- 8 tbsp. unsalted butter frozen
- 2 1/2 c. all purpose flour, scooped and leveled with additional flour for kneading
- 1 tbsp. baking powder
- 1 tsp. sugar
- 1 tsp. kosher salt
- 1/2 tsp. baking soda
- 2 tbsp. vegetable shortening
- 1 1/2 c. cold buttermilk
Instructions
- Preheat your oven to 450°
- Lay a sheet of parchment paper on the cookie sheet that you are going to use and cut it down to fit if needed.
- Stir together the following ingredients in a large bowl with either your hands or a whisk; the flour (make sure to read the instructions in the post on proper measuring of the flour), salt, baking powder, baking soda, and the sugar.
- Next, cut in the solid shortening with a fork or pastry cutter until it resembles coarse crumbles.
- Pull of the stick of butter from the freezer and grate the butter into the bowl with the dry ingredients using a hand held grater. You will want to use the side that has the large grater holes.
- Once you have the butter grated, toss the ingredients together with a fork or your hands. Just mix until the butter is coated. Do NOT overmix.
- Now, add in the buttermilk and mix together just until everything is incorporated. The mixture will be very sticky. That is how you will want it. Do NOT add more flour.
- Regardless of what work surface you are using, lightly coat that surface with flour.
- Turn the dough out of the bowl onto the floured surface.
- Sprinkle the dough with flour and fold into thirds as you would a letter.
- Repeat that process over two times and turn the dough 90 degrees each time you do it.
- Carefully pat the dough into a thickness of 3/4 inch thick. At this point, your dough should no longer be sticky.
- Then dip your biscuit cutter into flour and cut your biscuits.
- Add your biscuits onto the prepared cookie sheet.
- Stack the remaining dough into a pile and repeat the process again.
- Place the baking sheet into the refrigerator and let the biscuits rest for 15 minutes.
- Then bake the biscuits for 15 - 18 minutes until they are golden brown.
- Once you remove them from the oven, let them rest on the pan for 10 minutes.
- Then serve them up and enjoy!