Buttermilk Biscuits By: Dawn Wiseman Rajendran 2 cups All-Purpose Flour 1 tsp. Salt 1 Tbsp. Sugar 1/4 tsp. Baking Soda 1 Tbsp. Baking Powder 4 Tbsp. Shortening, cold 2 Tbsp. Butter, cold 1 cup Buttermilk, cold 2 Tbsp. melted Butter, for brushing tops 1. Preheat the oven to 450°F. 2. To make the biscuits, measure the flour, salt, sugar, baking soda and baking powder into a large mixing bowl. 3. Add butter and shortening to the flour mixture and rub it into the flour with your fingers until all the pieces are about pea size, working quickly as not to melt the fat. Or use a pastry cutter if you like. 4. Make a well in the middle of the flour mixture and pour in the buttermilk. Fold the flour into the milk using a spatula until a dough form. The dough should be slightly wet, this will yield moist biscuits. 5. Turn the dough out onto a well-floured board, pat into a disk, fold the dough in half and pat out into a disk again, repeat 4 times more, work with the heel of your hands. 6. Then pat the dough out to about 1” thick. Cut with a 2” round biscuit cutter, gather the scraps and continue cutting, or just cut with a knife to avoid having to form the dough the second time. 7. Place biscuits on a baking sheet so that they are about 1/4 apart on all sides so they can support each other when they rise in the oven. 8. Bake for 12 minutes remove and brush with melted butter and bake another three to four minutes or until golden brown.
Posted on: Sun, 12 Oct 2014 14:38:42 +0000
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