Buttermilk biscuits recipe
Buttermilk Biscuits recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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- 2 cups flour
- 2-1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 teaspoons sugar
- 1/2 cup shortening
- 3/4 cup buttermilk
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).
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
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