1/1 Photo of Karen's Best Buttermilk Biscuit
red and white kitchen's Note:
A moist tender bisciut inside, with a golden buttery crunch outside. After much searching for the holy grail of southern cooking, (a great buttermilk biscuit) I developed this recipe that I am very proud of. It is blending of the qualities I wanted in a bisuit. Cruchy, tender, buttermik tang, and hearty enough to stand up to breakfast gravy and moist enough to serve with chicken and dumplings. Enjoy!
My Private Note
Units: US | Metric
- 1Preheat oven to 390 degrees.
- 2In large bowl wisk together flour, baking powder, baking soda and salt.
- 3In medium bowl wisk buttermilk, yogurt and egg.
- 4On a chilled cutting board, cut 1 stick of butter into 1/4 inch pieces using knife blade only to move pieces around while cutting.
- 5Add to flour mixture, toss lightly with finger tips.
- 6Add shortening to flour mixture, dropping a 1/2 teaspoon at a time.
- 7Rub butter and shortening into flour mixture, using fingertips only-so heat from hands does not melt the butter. Mix until it resembles course crumbs.
- 8Add buttermilk mixture to flour mixture. Stir just until evenly moistened.
- 9Turn out on floured board. Sprinkle a little flour on top.
- 10Fold dough in half- 5 times, shaping dough into a rectangle as you fold.
- 11Pat out till 1 3/4 inches thick.
- 12Cut 6 biscuits into 2 inch rounds.
- 13Gather left over pieces of dough and shape into same size biscuit.
- 14Place biscuits on large ungreased baking sheet. Space 2 inches apart.
- 15Bake 17-18 minutes, brushing with melted butter the last 2 minutes.
- 16Place baked biscuits under broiler 1 minute.
- 17Serve warm.
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Nutritional Facts for Karen's Best Buttermilk Biscuit
Serving Size: 1 (150 g)
Servings Per Recipe: 7
- Amount Per Serving
- % Daily Value
- Calories 442.2
- Calories from Fat 232
- Total Fat 25.7 g
- Saturated Fat 13.0 g
- Cholesterol 77.1 mg
- Sodium 849.7 mg
- Total Carbohydrate 44.2 g
- Dietary Fiber 1.4 g
- Sugars 2.9 g
- Protein 8.5 g