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Houston, TX
Just your atypical hispanic male living in the big city

Sunday, January 20, 2013

Buttermilk Biscuits

When making Sunday meals, I always want to make all the fixings with a main dish. With most meals, I really do like to have a side salad and a bread item. I have been pretty good about having this once in a while as I don't want to gain too much weight.

Again, the photos demonstrate a double batch of the biscuits. Making this recipe is rather easy to do as long as you sift the flour ahead of time. Sometimes, on occasion, add chives and cheddar cheese. It's a savory option, but its equally good on its own with butter and jam.


1/2 cup shortening
2 cups all purpose flour
1 tbsp sugar
2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
about 3/4 cup buttermilk

Heat oven to 450.

Start by sifting all the dry ingredients into a large group.

Cut shortening into flour mixture into pasty blender (or pastry cutter) in a large bowl until mixture resembles fine crumbles.

Stir in just enough buttermilk so dough leaves side of bowl and forms a ball. Please keep in mind that you need to add additional buttermilk as you don't want the dough too dry.


Turn dough into lightly floured surface. Gently roll in flour to coat.

Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2 inch biscuit cutter. Place about 1 inch apart on ungreased cookie cutter. Reform into a ball and make more biscuits if need be.


Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve hot. I have melted some butter and brush evenly.


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