Using a sharp knife, cut the dough into 4 squares, stack the squares on top of each other, and roll or pat the dough into a 1/2-inch-thick square. Roll or pat the dough into a 1/2-inch thick square. Step 3 Turn out the dough onto a lightly floured work surface.Make a well in the center of the flour mixture, and pour buttermilk into the well. Add the cold butter and shortening, then use a pastry blender to mix the butter and shortening into the flour mixture until the butter resembles the size of large peas. Step 2 Whisk together the flour, baking soda, baking powder, salt, and sugar in a large bowl.Line a baking sheet with parchment paper.
Homemade buttermilk biscuit recipes free#
Feel free to use a round cutter for a classic shape try not to twist it as you punch out the circles (this could seal the edges together and keep them from rising tall in the oven). Should biscuits be cut into circles or squares?Ĭutting biscuits into squares means no scraps to roll again-a wonderful time saver. A carton keeps quite a long time in the fridge and is worth keeping on hand (for biscuit emergencies, a chocolate sheet cake, or homemade ranch dressing). If you're making biscuits on the fly and don't have buttermilk on hand, look in your pantry for the ingredients to make a buttermilk substitute. What is a good substitute for buttermilk? Bake these biscuits for a quick breakfast idea (pass the sausage gravy!) or any night of the week as a side dish.Īre biscuits better with butter or shortening?īoth! While butter is the star of the biscuits in this recipe, a little vegetable shortening gives them a bit more puff as they bake. To be sure the butter stays extra cold, freeze the shaped biscuits a few minutes before baking. When the heat of the oven hits the chilled butter in the dough, the steam will cause those layers to puff and separate like sheets of tissue paper. By cutting the dough into squares and stacking (like blocks or playing cards) a few times, you build dozens of layers. The secret to that last one is lamination-a word that sounds much fancier than it is. This recipe for classic buttermilk biscuits is everything: golden, tender, and wonderfully flaky.
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