# Fluffy Buttermilk Biscuits

Fluffy Buttermilk Biscuits. The fluffiest, tender, most delicious buttermilk biscuits with video tutorials and tips to insure your success!

- Servings: 9 servings
- Total time: 25 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- large mixing bowl
- pastry blender or finger tips
- large spoon
- well floured surface
- floured knife
- ungreased 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..

## Source

- Original video: https://www.themerchantbaker.com/fluffy-buttermilk-biscuits/
- Recipe page: https://www.cliprecipe.com/recipe/569b78fc-28d2-4c4a-9f8b-8380add4aac3
- Extracted: 2025-01-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt