Buttermilk Biscuits
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
51
Sourness
37
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Gather scraps and pat out once more, then cut out rounds and transfer to baking sheet
2
Preheat oven to 450°F
3
Sift together flour, cream of tartar, baking soda, and salt into a bowl, then blend in shortening with a pastry blender or your fingertips until mixture resembles coarse meal
4
Add 1 3/4 cups buttermilk and stir, adding up to 1/4 cup more, a little at a time, if needed, to form a soft but not sticky dough
5
Turn out onto a lightly floured surface and knead gently 10 times
6
Pat out dough on floured surface into a 14- by 10-inch rectangle
7
With a short side nearest you, spread top two thirds of dough evenly with 3 tablespoons softened butter, leaving bottom (the third closest to you) unbuttered
8
Fold dough into thirds, like a letter (unbuttered bottom third up, then top buttered third down over dough)
9
Turn dough 90 degrees (so a short side is nearest you) and pat into a rectangle about 12 by 9 inches
10
Spread top two thirds of dough evenly with 3 more tablespoons softened butter and fold like a letter again
11
Turn dough 90 degrees (so a short side is nearest you) and pat into a rectangle 12 by 9 inches
12
Spread top two thirds of dough evenly with remaining 3 tablespoons softened butter and fold dough like a letter once more
13
Pat out dough 3/4 inch thick and cut out biscuits with floured cutter, then arrange 1 inch apart on a parchment-lined baking sheet
14
Lightly brush tops of biscuits with melted butter and bake in middle of oven until golden and cooked through, 20 to 25 minutes
15
Preheat oven to 450°F
16
Sift together flour, cream of tartar, baking soda, and salt into a bowl, then blend in shortening with a pastry blender or your fingertips until mixture resembles coarse meal
17
Add 1 3/4 cups buttermilk and stir, adding up to 1/4 cup more, a little at a time, if needed, to form a soft but not sticky dough
18
Turn out onto a lightly floured surface and knead gently 10 times
19
Pat out dough on floured surface into a 14- by 10-inch rectangle
20
With a short side nearest you, spread top two thirds of dough evenly with 3 tablespoons softened butter, leaving bottom (the third closest to you) unbuttered
21
Fold dough into thirds, like a letter (unbuttered bottom third up, then top buttered third down over dough)
22
Turn dough 90 degrees (so a short side is nearest you) and pat into a rectangle about 12 by 9 inches
23
Spread top two thirds of dough evenly with 3 more tablespoons softened butter and fold like a letter again
24
Turn dough 90 degrees (so a short side is nearest you) and pat into a rectangle 12 by 9 inches
25
Spread top two thirds of dough evenly with remaining 3 tablespoons softened butter and fold dough like a letter once more
26
Pat out dough 3/4 inch thick and cut out biscuits with floured cutter, then arrange 1 inch apart on a parchment-lined baking sheet
27
Gather scraps and pat out once more, then cut out rounds and transfer to baking sheet
28
Lightly brush tops of biscuits with melted butter and bake in middle of oven until golden and cooked through, 20 to 25 minutes
29
Available at White Lily (800-264-5459; whitelily
30
Com)
31
Available at White Lily (800-264-5459; whitelily
32
Com)
33
Available at White Lily (800-264-5459; whitelily
34
Com)