Homemade Buttermilk Biscuits
These homemade Old Fashioned Buttermilk Biscuits, with their golden crust and tender, flaky layers, are the perfect companion for a hearty breakfast featuring rich Sausage Gravy and eggs.
Servings: 9 biscuits
Calories: 225kcal
Equipment
- Ceramic 9x13 Casserole Dish
- 9 inch Round Cast Iron Skillet
Ingredients
- 2 cup flour
- 1½ teaspoon baking powder
- 1 tablespoon sugar optional
- ¾ teaspoon salt
- ½ cup vegetable shortening Crisco or any brand
- ⅔ cup milk
Instructions
- Preheat oven to 400 degrees F (230 degrees C).
- In a large bowl, whisk together the flour, baking powder, and salt, then add the Crisco.2 cup flour, 1½ teaspoon baking powder, 1 tablespoon sugar, ¾ teaspoon salt, ½ cup vegetable shortening
- Cut in the Crisco shortening until the mixture resembles coarse crumbs.
- Fold the buttermilk into the flour mixture and fold together until just combined.⅔ cup milk
- Scrape the bowl sides and form a ball.PRO TIP: For the flakiest biscuits chill for 20 to 30 minutes in the refrigerator before rolling out the dough.
- Turn the dough out onto a lightly floured surface and knead for 10-12 times, or until the dough comes together.
- Roll out the dough to ½-inch thickness.
- Cut out biscuits using a 2 ½ to 3-inch biscuit cutter.
- Place the biscuits in a 9x13" baking dish, or cast iron skillet that has been lightly greased or sprayed with nonstick cooking spray.
- Bake for 20-25 minutes, or until golden brown. Serve while warm.
Notes
- Keep Ingredients Cold: Ensure your shortening and buttermilk are very cold. This helps create pockets of steam during baking, leading to flaky layers.
- Don't Overmix: Mix the dough just until the ingredients are combined. Overmixing develops the gluten, resulting in tough biscuits.
- Handle Dough Lightly: When patting or rolling out the dough, use a light touch. Excessive handling can make the biscuits dense.
- Flour Your Cutter: Dip your biscuit cutter in flour before each cut. This prevents sticking and helps ensure clean, even cuts. Avoid twisting the cutter, as this can seal the edges and prevent rising.
- Bake on parchment: Line your baking sheet with parchment paper for easy cleanup and to help prevent the bottoms of the biscuits from over-browning.
Nutrition
Calories: 225kcal | Carbohydrates: 24g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Cholesterol: 20mg | Sodium: 279mg | Potassium: 64mg | Fiber: 1g | Sugar: 2g | Vitamin A: 56IU | Calcium: 69mg | Iron: 1mg
