Killer Buttermilk Biscuits
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
57
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Cake Flour1.5 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt2 tbsps
Sugar1 cup
Shortening1 cup
Heavy Cream1 cup
Milk1 cup
Buttermilk2 tbsps
Butter (melted)Directions:
1
Using a small or medium ice cream scoop, dip into the batter and place scoops of batter onto the flour until the pan is full
2
Carefully toss the scoops of batter in the flour
3
Carefully lift the coated pieces of batter out and place around the edge of the buttered cake pan, packing them tightly, then place some in the center of the pan
4
Bake in the center of the oven for 15 to 20 minutes
5
As you take them from the oven brush them with melted butter and serve them hot with butter and jam
6
Notes about the recipe: I've tried a lot of biscuit recipes and love my whipped cream biscuits recipe but this is even better and it's easy and fun to do with kids
7
It's a version of a recipe I learned from Shirley Corriher but I like mine a little less sweet and not quite as rich as hers
8
All you need is an ice cream scoop for shaping
9
And use Lily White Flour if you can get it
10
I keep a bag in my pantry in a zip lock bag that Shirley gave me
11
Preheat oven to 425 degrees F
12
Butter an 8 or 9-inch cake pan
13
Place the dry ingredients in a mixing bowl and with a paddle attachment mix in the shortening until pea sized pieces remain
14
With a wooden spoon stir in the cream, milk, and buttermilk and let sit 2 minutes
15
The dough should be very wet and look like cottage cheese
16
Place the 1 cup of flour on a sheet pan with a wall and flour your hands