November 27, 2012

Best-Ever Buttermilk Biscuits

I don't know if these biscuits live up to their Betty Crocker name, but they are pretty darn tasty. These come together quickly and are much better than canned biscuits. They were the delicious star of our recent biscuits and gravy.

Note: I halved the recipe and used a slightly smaller cutter, probably about 1 1/2 inches. That way, I feel like I can eat more biscuits without being overly indulgent (and I have no larger circle-shaped cutter).

Best-Ever Buttermilk Biscuits
2 cups flour
1 Tbsp. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/4 tsp. salt
1/4 tsp. baking soda
1/2 cup shortening
2/3 cup buttermilk

Preheat oven to 450ºF. In medium bowl, combine flour, baking powder, sugar, cream of tartar, salt and baking soda together. Using a pastry blender, cut in shortening until the floured mixture resembles coarse crumbs. Make a well in the center, and add buttermilk. Using a fork, stir together until just moistened.

Turn dough onto a lightly floured surface. Quickly knead the dough 10 to 12 strokes or until dough is nearly smooth. Pat dough to 1/2-inch thickness. Cut dough with a floured circle 2 1/2-inch biscuit cutter, dipping the cutter in flour between cuts.

Place biscuits 1 inch apart on an ungreased baking sheet. Bake for 10 to 12 minutes or until golden. Remove the biscuits from the baking sheet, and serve warm. Makes 10 to 12 biscuits.

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