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Wednesday, August 17, 2011

Buttermilk Biscuits

I am a huge, HUGE, huge fan of baking powder biscuits. I usually buy the Pillsbury FROZEN biscuits because I LOVE THEM and they are light, fluffy and BIG. I like to make them in the morning when I have biscuits and gravy (oh la la, one of my very favorite breakfasts...mmmmm). I have tried recipe after recipe for "light and fluffy" biscuits but nothing ever compares to the FROZEN ones that I adore....BUT I finally found a recipe the other day that is very close to my fav's. Its light and fluffy and DELISH! I ate more than my share of them, trying to decide if there was anything that I DIDN'T like about them....there wasn't. I adored everything about each and every biscuit that I ate. They are light AND fluffy...and MOIST! The only thing I think I will do differently next time is to roll them a little thicker, I rolled mine too thin so they weren't as big and thick as I like...BUT DIVINE, non-the-less!

Buttermilk Biscuits
2 1/2 c. self-rising flour
2 t. sugar
1/2 t. salt
8 T. shortening
1 c. buttermilk (1-2 T more if needed)
1-2 T melted BUTTER to brush on top of biscuits after baking

Prepare a floured surface to roll out dough. Spray a baking sheet with pan coating. Mix flour, sugar and salt together. Using a pastry blender cut in shortening. Just mix until crumbly. The key to fluffy biscuits is MINIMAL handling...SO, don't mix the dough too much or your biscuits will be tough. Make a well in the middle of the flour mixture and pour in buttermilk. Stir with a wooden spoon just until liquid is absorbed and dough comes away from the sides of the bowl. If you dough is too dry, add another 1-2 T buttermilk. Don't over mix; the dough will be sticky, but neither too wet or too dry. Turn dough onto lightly floured surface and gently fold it over on itself 2-3 times. Roll 3/4 inch thick with a rolling pin and cut with a cookie cutter or round cup...I used a cup. Make sure to press the cup straight down...don't twist this will prevent the biscuits from raising. Place biscuits onto prepared baking sheet so they just touch. Remember to handle the dough as little as possible. Bake for 13-17 minutes, depending on your oven....mine took about 15 minutes. Brush tops with melted butter while HOT. Serve with butter, honey OR with sausage gravy...YUMMMMMM!

*spoon flour into your measuring cup, level off with the back side of a knife. If you scoop the flour, it will pack into the measuring cup...giving you TOO much flour and resulting in a STIFF biscuit.

Julie~

1 comment:

  1. There's nothing like a hot biscuit with butter melting on it. These look so yummy.

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