Fluffy Buttermilk Biscuits

Name: Fluffy Buttermilk Biscuits
Total time: 25 min
Yield: 9 servings
Cuisine: American
Ingredients: 2 cups all purpose flour; 4 teaspoons baking powder; 0.25 teaspoon baking soda; 0.75 teaspoon salt; 2 Tablespoons salted or unsalted butter, cold and cut into cubes; 2 Tablespoons shortening, I use non-hydrogenated; 1 cup cold buttermilk; 0 extra buttermilk, for brushing tops

25m

Serves 9

themerchantbaker.com

Fluffy Buttermilk Biscuits

themerchantbaker.com

25m

Serves 9

Directions

1Preheat oven to 450 degrees F.
2In a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
3Using a pastry blender or your finger tips, quickly cut shortening into flour mixture until combined.
4Cut cold butter into the flour mixture until you have various sizes no larger than peas.
5Make a well in the center of the flour and pour in the buttermilk.
6Bring the flour into the center with a large spoon, scooping and turning bowl until the buttermilk is incorporated into the flour.
7Turn the wet sticky dough out onto a well floured surface.
8Flour your hands and bring dough together, then lightly fold it in half in a gentle kneading motion, about 10-11 times.
9Pat dough into a rectangle or square just under an inch thick.
10Using a floured knife, cut the dough into desired sizes.
11Turn biscuits upside down and place onto an ungreased baking sheet, close together but not touching.
12Brush tops with a little bit of buttermilk and bake until they have risen nice and tall and are golden brown on top, about 15 minutes.
13Serve warm

Ingredients

2 cups all purpose flour
4 teaspoons baking powder
0.25 teaspoon baking soda
0.75 teaspoon salt
2 Tablespoons salted or unsalted butter, cold and cut into cubes
2 Tablespoons shortening, I use non-hydrogenated
1 cup cold buttermilk
0 extra buttermilk, for brushing tops

Equipment

large mixing bowlpastry blender or finger tipslarge spoonwell floured surfacefloured knifeungreased baking sheet

Tips

Use Gold Medal or Pillsbury unbleached all purpose flour.
Use King Arthur’s Bakewell Cream Baking Powder.
Don't handle biscuits too much, but knead them about 10-11 times.
Cut biscuits only once, taking quality over shape. Don't re-roll scraps.
Flip the biscuits upside down before baking to ensure even rise.
Brush with buttermilk before baking.
For extra crusty biscuits, place them far apart on the baking sheet.
If cutting biscuits into shapes, push straight down with the cutter and do not twist to release it to avoid sealing the edges and hindering the rise. Re-rolling scraps is not recommended.
Biscuits can be stored overnight at room temperature, wrapped lightly in foil. They reheat nicely in a toaster oven..

Fluffy Buttermilk Biscuits

25m

Serves 9

themerchantbaker.com

Fluffy Buttermilk Biscuits

themerchantbaker.com

25m

Serves 9

Directions

1Preheat oven to 450 degrees F.
2In a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
3Using a pastry blender or your finger tips, quickly cut shortening into flour mixture until combined.
4Cut cold butter into the flour mixture until you have various sizes no larger than peas.
5Make a well in the center of the flour and pour in the buttermilk.
6Bring the flour into the center with a large spoon, scooping and turning bowl until the buttermilk is incorporated into the flour.
7Turn the wet sticky dough out onto a well floured surface.
8Flour your hands and bring dough together, then lightly fold it in half in a gentle kneading motion, about 10-11 times.
9Pat dough into a rectangle or square just under an inch thick.
10Using a floured knife, cut the dough into desired sizes.
11Turn biscuits upside down and place onto an ungreased baking sheet, close together but not touching.
12Brush tops with a little bit of buttermilk and bake until they have risen nice and tall and are golden brown on top, about 15 minutes.
13Serve warm

Ingredients

2 cups all purpose flour
4 teaspoons baking powder
0.25 teaspoon baking soda
0.75 teaspoon salt
2 Tablespoons salted or unsalted butter, cold and cut into cubes
2 Tablespoons shortening, I use non-hydrogenated
1 cup cold buttermilk
0 extra buttermilk, for brushing tops

Equipment

large mixing bowlpastry blender or finger tipslarge spoonwell floured surfacefloured knifeungreased baking sheet

Tips

Use Gold Medal or Pillsbury unbleached all purpose flour.
Use King Arthur’s Bakewell Cream Baking Powder.
Don't handle biscuits too much, but knead them about 10-11 times.
Cut biscuits only once, taking quality over shape. Don't re-roll scraps.
Flip the biscuits upside down before baking to ensure even rise.
Brush with buttermilk before baking.
For extra crusty biscuits, place them far apart on the baking sheet.
If cutting biscuits into shapes, push straight down with the cutter and do not twist to release it to avoid sealing the edges and hindering the rise. Re-rolling scraps is not recommended.
Biscuits can be stored overnight at room temperature, wrapped lightly in foil. They reheat nicely in a toaster oven..