Prep 0 mins
Cook 10 mins
Nice, big, soft and tender biscuits. Can be used for biscuits and gravy, Chicken and biscuit or just jelly or butter.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1⁄2 teaspoon cream of tartar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1⁄2 cup shortening
- 2⁄3 cup buttermilk
- In a medium mixing bowl combine flour, baking powder, sugar, cream of tartar, salt and baking soda.
- Using pastry blender, cut in shortening until mixture resembles coarse crumbs.
- Making a well in the center of dry mixture. Add buttermilk all at once to dry mixture.
- Using a fork, stir just until moistened.
- Turn dough out onto lightly floured surface. Quickly knead dough by folding and gently pressing 10 to 12 strokes or until dough is nearly smooth.
- Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2 1/2-inch biscuit cutter, dipping the cutter into flour between cuts.
- Place biscuits 1 inch apart on an ungreased baking sheet.
- Bake 450°F oven for 10 to 12 minutes or until golden.
Made this morning for dh valentine breakfast. I grabbed a couple on my way out. Very good. I'm always trying out new biscuit recipes. This one fits the bill. Thanks!
I read all the reviews and followed a couple of other reviewers advice. I didn't add the sugar, upped the salt to 1/2 tsp, lowered the shortening to 1/4 cup and added 3 tbsp unsalted butter, and cut the fat in with the food processor. BUT it didn't rise as much as i would have liked and lacked a bit of flavor. I think next time i'll just do all butter. But overall the texture was great, light and flaky.
Finally, I have found the perfect recipe for buttermilk biscuits! I have tried so many recipe's over the years I have lost count, and I never found one that fit the bill for both my husband's tastes and mine. This one FINALLY ended my search. The first time I made these I was trying super hard not to make them to tough, so I did not knead the dough any after I mixed it, just patted out and cut. As a result my biscuits were a little crumbly, which my husband did not like. I loved the flavor of these biscuits so much though that I had to try again. Next time I kneaded 5-6 times before patting out and instead of 1/2 cup shortening I used 1/4 cup shortening and 3 Tbsp. butter. They came out perfect, and have every time since. I have made them about a dozen times. I have also made double batches and frozen the extra biscuits. When I cook them from frozen I just bake at 375 until golden brown and they come out perfect every time. Thank you so much for the recipe!