Saturday, 19 July 2014

Queen B's Buttermilk Biscuits

So easy. So very very easy to make, and then eat all of them.

Buttermilk Quick-Drop Biscuits

Serve with fresh butter. Butter and Buttermilk back together is a good thing.


1 1/2-2 Cups Flour
1/2 Tablespoon Baking Powder
1/2 Generous Tablespoon Sugar
1/2-3/4 Teaspoon Salt
3/8 -1/2 Cups Vegetable Shortening
1/2 Generous Cup Buttermilk


Preheat oven to 450°F.

In a stand mixer or in a large bowl sift together the flour, baking powder, sugar and salt.

On low speed or with a fork mash the vegetable shortening into the flour mixture until crumbly and sand-like in texture. If you are using a stand mixer keep an eye on it as this step does not take long!

Once mixture is crumbly, remove from stand mixer.

Make a small well in the center of your crumbly mixture.

Pour the cold buttermilk in all at once and fold in gently with a fork until just coming together. Mix carefully to just incorporate everything together.

Over mixing biscuits is a bad thing to do, it does take practice to get it just right.

Line a baking sheet with parchment paper, or use an non-stick baking sheet.

To shape biscuits gently pluck a golf-ball sized portion of dough, barely shape into a round and drop onto prepared pan. Repeat process with all biscuit dough.

Bake in preheated oven for between 10-15 minutes, until golden brown and bottoms are done.

Allow to cool on pan for 2 minutes, then transfer to a rack.

Best served warm with butter.


Other Places:

What was cooking one year ago?

Herb Roasted Taters which I ultimately make at least once a week to be honest.

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