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  • Buttermilk biscuits

Buttermilk biscuits

Posted on Apr 12th, 2017
by Matthew
Categories:
  • Recipes

Buttermilk Biscuits recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Buttermilk biscuits. Read more below.
Buttermilk biscuits, recipe Rating: 4.4
Number of votes:85

These biscuits are high, beautiful and delicious. I used to make hockey pucks for biscuits until Leigh’s mother, Rita, took pity on me and taught me how to make these wonderful biscuits. These secrets I pass on to you. I entered them in the 1995 County Fair and got a 1st place, Blue Ribbon! They won again in 1996 — so that makes these the best biscuits in Humboldt County for the last two years! No, I’m not the least bit proud (snicker).

Ingredients
2 cups flour
2-1/2 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons sugar
1/2 cup shortening
3/4 cup buttermilk

Instructions:

Sift dry ingredients, cut in shortening. Add buttermilk and stir with fork (I use a Kitchenaidmixer) until VERY soft dough forms (about 20 stokes, the dough is right when the beater makes a sucking sound as it turns – like a cow walking through mud). Turn out on lightly floured board and knead 20 turns. DO NOT let a rolling pin near biscuits!Let rest 5 to 10 minutes under a tea towel. Then pat out to about one inch thick and cut. Spray the baking pan with non-stick spray. Bake at 450 degrees for 12 to 15 minutes.

Yields:4 biscuits per 1 cup flour

Related posts:

Orange pork roast recipe Buttermilk and raspberry cream recipe Orange pecan french toast recipe Buttered whole wheat bread


Reference: Buttermilk biscuits

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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