Best 3 Loretta Lynns Buttermilk Biscuits Recipes

LORETTA LYNN'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl mix the flour, shortening, and salt together.
• Work in shortening with a fork until it looks like meal.
• Add in just enough buttermilk to make a nice stiff dough. If it looks too sticky, add just a little more flour, but do not overwork the dough. Touch it as little as possible.
• Roll out onto a floured board 1/2 inch thick. Cut out biscuits with a floured coffee cup or biscuit cutter. Place onto an ungreased baking sheet.
• Bake until golden brown. Remove from the oven and top each with a pat of butter.

BETTER BUTTERMILK BISCUITS

Steps:

• In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.
• Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.

MOM'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°. In a bowl, combine flour, baking powder, baking soda and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on a lightly greased baking sheet. Bake until golden brown, 10-15 minutes. Freeze option: Freeze cooled biscuits in a resealable freezer container. To use, heat in a preheated 350° oven 15-20 minutes.