KAREN'S BEST BUTTERMILK BISCUIT
A moist tender bisciut inside, with a golden buttery crunch outside. After much searching for the holy grail of southern cooking, (a great buttermilk biscuit) I developed this recipe that I am very proud of. It is blending of the qualities I wanted in a bisuit. Cruchy, tender, buttermik tang, and hearty enough to stand up to breakfast gravy and moist enough to serve with chicken and dumplings. Enjoy!
Provided by red white kitchen
Categories Breads
Time 39m
Yield 7 Biscuits, 7 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 390 degrees.
- In large bowl wisk together flour, baking powder, baking soda and salt.
- In medium bowl wisk buttermilk, yogurt and egg.
- On a chilled cutting board, cut 1 stick of butter into 1/4 inch pieces using knife blade only to move pieces around while cutting.
- Add to flour mixture, toss lightly with finger tips.
- Add shortening to flour mixture, dropping a 1/2 teaspoon at a time.
- Rub butter and shortening into flour mixture, using fingertips only-so heat from hands does not melt the butter. Mix until it resembles course crumbs.
- Add buttermilk mixture to flour mixture. Stir just until evenly moistened.
- Turn out on floured board. Sprinkle a little flour on top.
- Fold dough in half- 5 times, shaping dough into a rectangle as you fold.
- Pat out till 1 3/4 inches thick.
- Cut 6 biscuits into 2 inch rounds.
- Gather left over pieces of dough and shape into same size biscuit.
- Place biscuits on large ungreased baking sheet. Space 2 inches apart.
- Bake 17-18 minutes, brushing with melted butter the last 2 minutes.
- Place baked biscuits under broiler 1 minute.
- Serve warm.
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Sanjeeb Lama
[email protected]I can't wait to try this recipe! It looks so easy and delicious.
Omar Bougueddach
[email protected]These biscuits are the perfect addition to any meal. They're great with eggs, bacon, sausage, or gravy.
Belishia Shoko
[email protected]I love that this recipe doesn't require any special ingredients. I always have everything I need on hand.
Aley Dipak
[email protected]These biscuits are perfect for freezing. I always make a double batch and freeze half of them for later.
Md MamunAhamed
[email protected]I've tried this recipe with different types of flour and they always turn out great. I've used all-purpose flour, whole wheat flour, and even gluten-free flour.
Leif Hellstrom
[email protected]These biscuits are the perfect comfort food. They're warm, fluffy, and delicious.
SUBI SUBIKSHAN
[email protected]I love how quick and easy this recipe is. I can have a batch of biscuits ready in no time.
Felix Antony
[email protected]I've been making these biscuits for years and they're always a hit. They're so easy to make and they always turn out perfect.
Shiroma Shiroma
[email protected]I'm not a big fan of buttermilk, but I really liked these biscuits. The buttermilk flavor is subtle and not overpowering.
Khalid Nasir
[email protected]I made these biscuits for a party and they were a huge hit! Everyone loved them.
MUTAGANA EMMANUEL
[email protected]These biscuits are perfect for breakfast or dinner. They're also great for sandwiches and sliders.
Cringe
[email protected]I love that this recipe uses buttermilk. It gives the biscuits a tangy flavor that I really enjoy.
Zekiya Jimma
[email protected]I was a bit skeptical about this recipe because I've never had much luck with biscuits before. But I'm so glad I gave it a try! These biscuits are foolproof. They're the best biscuits I've ever had.
Anneke Wagley
[email protected]I've tried many buttermilk biscuit recipes, but this one is by far the best. The biscuits are so easy to make, and they always turn out perfect.
Shannon Wilson
[email protected]These biscuits are amazing! They're so light and fluffy, and the buttermilk flavor is perfect. I'll definitely be making these again.