Buttermilk Biscuits

Submitted by Jencathen

"Homemade biscuits should be light and fluffy if done correctly. I'm giving measurements in this recipe, but most of it is by feel and look. I'll try to describe it the best that I can so it can be replicated."

 

• Ready In: 22mins
• Ingredients: 3
• Yields: 10-12 Biscuits

ingredients

• 4 cups self-rising flour
• 1 1⁄2 cups buttermilk
• 1 cup Crisco (or Cold butter)

directions

1. Preheat oven to 425 degrees F.
2. Use a large bowl. Sift your flour. Make sure that you measure accurately.
3. Cut your Crisco or cold butter into the flour using pastry cutter or fork. Very Important: Do NOT add all Crisco or butter at once. Spoon it in until the consistency of the flour looks like coarse meal or small peas size crumbs. You might need more or less.
4. Stir in your buttermilk. Again NOT all at once. You pour until you get a very sticky dough. My Maw Maw always did her mixing by hand and my Mom used a spoon.
5. On a large surface spread some bench flour and flour your rolling pin. Turn your dough out on the working surface and sprinkle a small amount of flour on top. You will only kneed lightly until dough is smooth. Only knead a few times. Remember the more you work the dough the tougher and denser the biscuit will become.
6. Roll dough out until 1/2 to 3/4 inch thick.
7. Use biscuit cutter or wide glass to cut out biscuits. Make sure dip edge of glass into flour each time so that the dough doesn't stick to cutter. Do not twist the cutter either. Press straight down.
8. Place on a greased cookie sheet. It is okay for them to touch.
9. Bake for about 10-12 minutes.
10. Note: My Maw Maw and Mom did not chill their ingredients, but I've heard that the colder the ingredients you work with the fluffier the biscuit. Some chill the flour also. I felt that it would be biscuit blasphemy if I altered this handed down recipe.
11. If you do not have buttermilk you can make some using milk and vinegar. Just search online for the amounts.