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
Preheat oven to 425 degrees F
2
Butter an 8 or 9-inch cake pan
3
Place the dry ingredients in a mixing bowl and with a paddle attachment mix in the shortening until pea sized pieces remain
4
With a wooden spoon stir in the cream, milk, and buttermilk and let sit 2 minutes
5
The dough should be very wet and look like cottage cheese
6
Place the 1 cup of flour on a sheet pan with a wall and flour your hands
7
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
8
Carefully toss the scoops of batter in the flour
9
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
10
Bake in the center of the oven for 15 to 20 minutes
11
As you take them from the oven brush them with melted butter and serve them hot with butter and jam
12
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
13
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
14
All you need is an ice cream scoop for shaping
15
And use Lily White Flour if you can get it
16
I keep a bag in my pantry in a zip lock bag that Shirley gave me