This traditional southern buttermilk biscuit recipe yields two dozen golden, flaky biscuits in just 30 minutes. If you happen to have heavy cream on hand, you can skip using buttermilk by combining milk, heavy cream, and a little lemon juice. The acid in lemon juice reacts with the milk and cream to give you results similar to using buttermilk and saves you an extra purchase.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
Move oven rack to middle position and preheat oven to 450°F degrees.
624g / 22 ounces all-purpose flour (about 4 cups)
8 teaspoons baking powder
2 ½ teaspoons coarse sea salt
½ teaspoon baking soda
In a large mixing bowl, whisk flour, baking powder, baking soda, and salt to combine.
¼ cup butter, frozen
Take frozen butter and grate using a cheese grater. Add to dry ingredients.
¼ cup shortening (chilled if possible)
Add shortening to dry ingredient. Using your hands or a pastry blender, press butter and shortening into flour mixture until the mixture looks like crumbs.
2 cups buttermilk
Add buttermilk to dry ingredients. Using a dough whisk or spatula, stir until ingredients have just combined. The dough will be very sticky and wet.
31g / ¼ cup flour, or more as needed
Generously flour a clean work surface. Turn dough out onto surface and flour top of the dough.
Fold dough in half and onto itself four to five times. Gently press dough into a 1-inch thick round.
Using a 2-inch biscuit cutter or a thin-rimmed drinking glass, cut out biscuits. Place on an ungreased baking sheet so that their sides just barely touch. Combine remaining dough into a ball and press back into a 1-inch thick round and cut additional biscuits. Should have a total of 24.
Bake at 450°F until biscuits haven risen and the tops are golden brown, about 15 to 20 minutes. Remove from oven and let cool 5 minutes.
From MakeBetterFood.com. . (makebetterfood.com/recipes/buttermilk-biscuits/). Adapted from Alton Brown.
Move oven rack to middle position and preheat oven to 450°F degrees.
In a large mixing bowl, whisk flour, baking powder, baking soda, and salt to combine.
Take frozen butter and grate using a cheese grater. Add to dry ingredients.
Add shortening to dry ingredient. Using your hands or a pastry blender, press butter and shortening into flour mixture until the mixture looks like crumbs.
Add buttermilk to dry ingredients. Using a dough whisk or spatula, stir until ingredients have just combined. The dough will be very sticky and wet.
Generously flour a clean work surface. Turn dough out onto surface and flour top of the dough.
Fold dough in half and onto itself four to five times. Gently press dough into a 1-inch thick round.
Using a 2-inch biscuit cutter or a thin-rimmed drinking glass, cut out biscuits. Place on an ungreased baking sheet so that their sides just barely touch. Combine remaining dough into a ball and press back into a 1-inch thick round and cut additional biscuits. Should have a total of 24.
Bake at 450°F until biscuits haven risen and the tops are golden brown, about 15 to 20 minutes. Remove from oven and let cool 5 minutes.
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