Recipe by Jennifer Michele
Better than what? Well, better than my old recipe! Make sure that you handle the dough as little as possible once the liquid is added. Add 1/2 cup of shredded cheese before the buttermilk for a doubly good mix. *Later edit* I noticed that folks have different expectations of biscuits so I want to clarify. These are not meant to be crumbly. I do like those kind, but this recipe is more flaky. I am adjusting a few things on here to accommodate things I have learned in the 12 years since I posted this.
Top Review by TGG
These were quite nice!! I added the grated cheese as suggested and they were so good. Trying to get the coarse crumby texture required adding almost another 1/3 cup of shortening. When making up the dough, I wasn't sure if I had enough buttermilk in it after using 2/3 of a cup. The dough seemed a bit dry still. But when they cooked up, they were the perfect texture.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 1⁄3 cup shortening
- 3⁄4-1 cup buttermilk
Directions See How It's Made
- Heat oven to 450 degrees.
- Sift together dry ingredients.
- Cut in shortening until mixture resembles coarse crumbs.
- Add just enough milk to moisten (start with the 3/3 cup and add a little more at a time until all is moist).
- Gather the dough in a ball and knead very lightly until it is all together and fairly smooth. Do not over knead. This may take a little practice to get right.
- Pat the dough lightly with fingertips on a lightly floured surface to make a 1/2 thick square.
- Using a knife or pastry blade, cut into squares.
- This makes the most tender biscuits, but if you want you can cut them into circles and reuse the dough until all gone.
- The later biscuits to be cut out will be slightly less tender than the first.
- Place on a cookie sheet and allow to rest for 5 to 10 minutes.
- Bake for 10 to 15 minutes, until tops are golden.