Recipe by swissms
Light and tender biscuits. The key is to sift the the dry ingredients FOUR times. The dough should be manageable but sticky; a wetter dough makes a lighter biscuit.
Top Review by Lalaloula
This recipe is awesome! It is easy to put together and the biscuits come out tender and soft on the inside with a lovely crunch to the crust. Mmmm, the taste is yummy, too. :)
I made half the recipe ending up with 4 large biscuits and one small one. Instead of buttermilk I used chocolate flavoured oat milk and that worked out nicely.
THANK YOU SO MUCH for sharing this awesome keeper with us, swissms.
Made and reviewed for WTTM Tag Game December 2010.
- 473.18 ml all-purpose flour
- 9.85 ml double-acting baking powder
- 2.46 ml baking soda
- 29.58 ml sugar
- 2.46 ml salt
- 78.07 ml vegetable shortening, cut into small pieces
- 236.59 ml buttermilk
- 118.29 ml dried cranberries, soaked in boiling water for 5 minutes and patted dry
Directions See How It's Made
- Preheat oven to 450°F.
- Into a large bowl, sift together the flour, baking powder, baking soda, sugar and salt. Sift together 4 times.
- Blend in the shortening until the mixture resembles coarse meal. Add the buttermilk and cranberries, and stir the mixture gently until it forms a sticky dough.
- With floured hands, transfer the dough to a well-floured surface and knead it lightly 8 times. Pat out dough 1/2-inch thick; cut out biscuits with a floured 2-inch round cutter.
- Arrange the biscuits upside down on a greased baking sheet. (The biscuit cutter pinches the edges together when they are being cut out, so turning the biscuits over after cutting allows them to rise higher.) The biscuits should touch each other.
- Bake the biscuits in the middle of the oven for 10-12 minutes, or until they are golden brown. Serve warm.