Find old-fashioned cooking for a busy home without spending all day in the kitchen, get more recipes (over 100) like these easy buttermilk biscuits ready to eat in just 20 minutes including baking time in your copy of Hand Made: the Modern Guide to Made-from-Scratch Living.
There is this myth that our Southern grandmothers came out of the womb making perfect biscuits and pie dough from scratch without a recipe. The truth is that they started very young. They had instruction and learned a little more every day. Baking fluffy biscuits or flaky pie dough became second nature just as walking and talking.
Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper. Combine the flour, baking powder, baking soda and salt in a large bowl.
Just made these biscuits and they turned out great, the only issue I ran into is that I should have added a little more moisture either a few more tbsp’s of iced water or buttermilk as my flour soaked it up and my biscuits did not look quite as pretty as yours, but they were very light and fluffy and will definitely make them again.
Turn dough onto a well floured board and knead as little as possible to make a smooth dough. Pat out dough to 1/2-1 inch thick. Cut with biscuit cutter and add to well buttered 9x13 inch pan making sure the sides of the biscuits touch.
You won’t believe how flaky, buttery, and easy Aunt Bee’s 3-Ingredient Buttermilk Biscuits are! The freezer-friendly treats come together in about 10 minutes, and offer a perfect solution for your next weekend brunch, or for a side with that warm bowl of soup or tender roasted chicken.
Directions. Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk.
After baking hundreds of Southern buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuits.This no-fail biscuit recipe will make you look like a pro, even if this is your first attempt at biscuit-making.The instructions below are precise for a reason and should be followed as written. When we say to stir the dough 15 times, we mean it!
If you like biscuits, I am sure you will like this one. I can't tell you how many batches I baked to come up with this recipe. I wanted to make a light, fluffy biscuit that didn't choke you on the way down and I finally achieved my goal. They are great with gravy.
So light and fluffy from all that leavening with such a fantastic buttery, buttermilk flavor. It’s a nice change of pace, and any leftovers are perfect with jelly or sausage biscuits. Unfortunately, we devoured these little clouds in one sitting, but they are already on my Saturday morning breakfast menu.